Gumbo Z'herbes with Roasted Chicken and Andouille

Name: Gumbo Z'herbes with Roasted Chicken and Andouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 9 ounces andouille sausage, halved lengthwise and cut into 1/3-inch-thick slices; 6 ounces thick-sliced bacon, cut into 1/2-inch pieces; 1 large Spanish onion, finely chopped; 5 scallions, thinly sliced; 2 celery ribs, finely chopped; 3 garlic cloves, thinly sliced; 1 1/2 tablespoons chopped thyme; 1/8 teaspoon cayenne pepper; 6 cups chicken stock or low-sodium broth; 2 pounds coarsely chopped mixed greens, such as frisee, Swiss chard, spinach and mustard greens; 6 cups finely shredded green cabbage (from a 2-pound head); Salt and freshly ground pepper; 4 cups shredded rotisserie chicken; Steamed white rice, file powder and hot sauce, for serving

Servings: persons

2 tablespoons extra-virgin olive oil
9 ounces andouille sausage, halved lengthwise and cut into 1/3-inch-thick slices
6 ounces thick-sliced bacon, cut into 1/2-inch pieces
1 large Spanish onion, finely chopped
5 scallions, thinly sliced
2 celery ribs, finely chopped
3 garlic cloves, thinly sliced
1 1/2 tablespoons chopped thyme
1/8 teaspoon cayenne pepper
6 cups chicken stock or low-sodium broth
2 pounds coarsely chopped mixed greens, such as frisee, Swiss chard, spinach and mustard greens
6 cups finely shredded green cabbage (from a 2-pound head)
Salt and freshly ground pepper
4 cups shredded rotisserie chicken
Steamed white rice, file powder and hot sauce, for serving

1
In a large soup pot, heat the olive oil.
2
Add the andouille and bacon and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes.
3
Using a slotted spoon, transfer the sausage and bacon to a plate.
4
Add the onion, scallions, celery, garlic, thyme and cayenne to the pot and cook over low heat until the vegetables are softened, about 10 minutes.
5
Add the stock and bring to a boil.
6
Add the mixed greens and cabbage in large handfuls, stirring until theyjre wilted before adding more.
7
Season the gumbo with salt and pepper.
8
Cover and simmer over low heat for 1 hour, stirring occasionally, until the greens are all very tender.
9
Add the sausage, bacon and chicken to the pot and simmer for 15 minutes.
10
Serve the gumbo in shallow bowls with rice, file powder and hot sauce.

1474

kcal

Calories

Fat

Carbs

214

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 9 ounces andouille sausage, halved lengthwise and cut into 1/3-inch-thick slices, 6 ounces thick-sliced bacon, cut into 1/2-inch pieces, 1 large Spanish onion, finely chopped, and more.

Yes, Gumbo Z'herbes with Roasted Chicken and Andouille 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.

That's it — enjoy your meal!