Chicken-And-Andouille Sausage Gumbo Recipe

Name: Chicken-And-Andouille Sausage Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound andouille sausage, cut into 1/4-inch-thick slices; 3 boneless, skinless chicken breasts; 3 boneless, chicken thighs; 1/4 cup to 1/3 cup pure olive oil; 3/4 cup all-purpose flour; 1 medium onion; 1/2 medium-size green bell pepper, chopped; 2 celery ribs, sliced; 3 garlic cloves, minced; 4 cups water; 4 cups chicken broth; 1 tablespoon Creole seasoning; 1/2 teaspoon dried thyme; 1 teaspoon hot sauce; 2 bay leaves; 1/2 cup sliced green onions; Hot cooked rice; File powder (optional); Garnish: celery leaves

Servings: persons

1 pound andouille sausage, cut into 1/4-inch-thick slices
3 boneless, skinless chicken breasts
3 boneless, chicken thighs
1/4 cup to 1/3 cup pure olive oil
3/4 cup all-purpose flour
1 medium onion
1/2 medium-size green bell pepper, chopped
2 celery ribs, sliced
3 garlic cloves, minced
4 cups water
4 cups chicken broth
1 tablespoon Creole seasoning
1/2 teaspoon dried thyme
1 teaspoon hot sauce
2 bay leaves
1/2 cup sliced green onions
Hot cooked rice
File powder (optional)
Garnish: celery leaves

1
Brown andouille sausage in a Dutch oven ove medium heat, stirring until it crumbles and is no longer pink. Remove sausage, reserving dripping in pan. Set sausage aside.
2
Cut chicken breasts and thighs into 1-inch pieces, and brown in hot drippings over medium heat. Remove chicken, reserving drippings.
3
Measure drippings, adding enough olive oil to measure 1/2 cup. Heat mixture in Dutch oven over medium-high heat until hot. Whisk in flour , and cook, whisking constantly, 10 to 12 minutes or until roux is caramel colored.
4
Add chopped onion and next 3 ingredients; cook, stirring often, untilvegetables are tender. Gradually stir in 4 cups water and broth; bring to a boil. Add chicken, Creole seasoning, and next 3 ingredients; reduce heat, and simmer, stirring occasionally, 30 minutes.
5
Add sausage and green onions, and cook 30 minutes. Remove and discard bay leaves; serve over rice. Serve with file powder, and garnish, if desired.

1011

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 pound andouille sausage, cut into 1/4-inch-thick slices, 3 boneless, skinless chicken breasts, 3 boneless, chicken thighs, 1/4 cup to 1/3 cup pure olive oil, and more.

Yes, Chicken-And-Andouille Sausage Gumbo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-And-Andouille Sausage Gumbo

How did you like this recipe?

Frequently Asked Questions