Chicken and Andouille Gumbo

  • Recipe Single Image
  • Recipe : Chicken and Andouille Gumbo
  • Category : Freezable Meals
  • Sub Category : Freezable Chicken Recipes

Gumbo goes back to 1700s Louisiana; today's version is just as hearty using andouille sausage. Serve with cornbread or crusty French bread.


Ingredients

    • 2 tablespoons Cajun seasoning, divided
    • 1 teaspoon salt, divided
    • 1/2 teaspoon pepper
    • 3 pounds bone-in chicken thighs, skin removed
    • 1/2 cup plus 2 tablespoons canola oil, divided
    • 1/2 cup all-purpose flour
    • 1 large onion, finely chopped
    • 3/4 cup finely chopped green pepper
    • 3/4 cup finely chopped sweet red pepper
    • 2 celery ribs, finely chopped
    • 4 garlic cloves, minced
    • 4 cups water
    • 2 cups chicken stock
    • 1-1/2 pounds fully cooked andouille sausage links, sliced
    • 2 tablespoons Worcestershire sauce
    • 2 bay leaves
    • Hot cooked rice
    • 3 green onions, chopped

Step by Step method

    Directions

    1. In a small bowl, mix 1 tablespoon Cajun seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons oil in batches; remove chicken from pan.
    2. Add remaining oil to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add onion, peppers and celery; cook and stir for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
    3. Gradually add water and stock. Stir in the sausage, Worcestershire sauce, bay leaves, chicken and the remaining Cajun seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender.
    4. Remove chicken from pan; cool slightly. Skim fat from gumbo and discard bay leaves. Shred chicken and return to gumbo; heat through. Discard bones. Serve gumbo over rice; top with green onions.
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