One Great Gumbo with Chicken and Andouille Sausage

Name: One Great Gumbo with Chicken and Andouille Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra- virgin olive oil, 2 turns of the pan; 1 pound chicken breast tenders, diced; 1 pound boneless, skinless chicken thighs, diced or, double amount of white meat; Salt and pepper; 2 teaspoons poultry seasoning; 1 1/2 pounds andouille sausage, casings removed and diced; 3 tablespoons unsalted butter; 4 ribs celery from the heart of the stalk, chopped; 2 green bell peppers, seeded and diced; 1 large onion, peeled and chopped; 2 bay leaves, fresh or dried; 2 tablespoons to 1/4 cup hot cayenne pepper sauce (for mild to moderate heat); 1/4 cup all-purpose flour; 1 quart chicken stock or broth; 3 cups chopped okra, fresh or defrosted frozen; 1 (28-ounce) can crushed tomatoes; 1 (14-ounce) can diced tomatoes, in puree; 3 tablespoons fresh chopped thyme leaves, several sprigs; 8 scallions, thinly sliced on an angle; 2 1/2 cups white enriched rice prepared to package directions

Servings: persons

2 tablespoons extra- virgin olive oil, 2 turns of the pan
1 pound chicken breast tenders, diced
1 pound boneless, skinless chicken thighs, diced or, double amount of white meat
Salt and pepper
2 teaspoons poultry seasoning
1 1/2 pounds andouille sausage, casings removed and diced
3 tablespoons unsalted butter
4 ribs celery from the heart of the stalk, chopped
2 green bell peppers, seeded and diced
1 large onion, peeled and chopped
2 bay leaves, fresh or dried
2 tablespoons to 1/4 cup hot cayenne pepper sauce (for mild to moderate heat)
1/4 cup all-purpose flour
1 quart chicken stock or broth
3 cups chopped okra, fresh or defrosted frozen
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes, in puree
3 tablespoons fresh chopped thyme leaves, several sprigs
8 scallions, thinly sliced on an angle
2 1/2 cups white enriched rice prepared to package directions

1
Preheat a large heavy bottomed pot over medium high heat.
2
Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced chicken.
3
Season with salt and pepper and a sprinkle of poultry seasoning.
4
Brown on all sides, about 2 or 3 minutes.
5
Chop your veggies while it's working.
6
Add half the andouille to the pan and cook another 1 to 2 minutes.
7
Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go.
8
Return pan to heat and add butter.
9
When the butter melts, add chopped celery, peppers, onion and bay.
10
Season with salt, pepper and hot sauce.
11
Cook 3 to 5 minutes to begin to soften veggies.
12
Add flour and cook for 2 minutes.
13
Slowly stir in the broth and bring liquid up to a boil.
14
Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme.
15
Bring back up to a bubble, reduce to simmer.
16
Simmer for 5 minutes to combine flavors and adjust your seasonings.
17
Serve gumbo with chopped thyme and scallions to garnish.
18
Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop.
19
Enjoy!

1078

kcal

Calories

Fat

111

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 2 tablespoons extra- virgin olive oil, 2 turns of the pan, 1 pound chicken breast tenders, diced, 1 pound boneless, skinless chicken thighs, diced or, double amount of white meat, Salt and pepper, and more.

Yes, One Great Gumbo with Chicken and Andouille Sausage 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!