Cajun and Creole Recipes

Chicken and Andouille Gumbo

Chicken and Andouille Gumbo recipe

Yield: 8 servings

Ingredients

  • 1/2 pound andouille or kielbasa sausage, cut into 1/4 inch cubes
  • 4 tablespoons vegetable oil, divided
  • 1 (2 1/2 to 3 pound) chicken, cut into pieces
  • 1 1/2 quarts water
  • 1/3 cup all-purpose flour
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 2 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1 teaspoon Tabasco brand pepper sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup chopped green onions
  • Cooked rice

Instructions

  1. In 3 quart saucepan, over medium-high heat, brown sausage in 2 tablespoons oil, about 7 minutes. Remove with slotted spoon and set aside.
  2. Add chicken pieces and cook until golden brown, about 10 minutes, turning occasionally.
  3. Add water, cover and cook until chicken is tender, about 30 minutes.
  4. Remove chicken, leaving liquid in pan, and when chicken is cool enough to handle, discard skin and bones and dice meat into 1/2-inch cubes.
  5. In skillet, over medium heat, mix remaining 2 tablespoons oil and flour and cook, stirring constantly, until roux turns dark brown, about 30 minutes.
  6. Add onion, celery, green bell pepper, garlic and parsley and cook for about 10 minutes or until vegetables are tender.
  7. Add vegetables to liquid in saucepan along with bay leaves, thyme, TABASCO Sauce, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered, for 45 minutes.
  8. Add chicken and sausage and simmer another 15 minutes.
  9. Remove pan from heat, add green onions and adjust seasoning. Let gumbo stand for 10 to 15 minutes.
  10. To serve, mound about 1/3 cup rice in each soup bowl, then ladle about 1 cup gumbo around rice.

Nutrition

Per serving: 377 calories, 23g protein, 28g carbohydrate, 19g fat, 68mg cholesterol, 451mg sodium

Attribution

Photo credit: jeffreyww CC BY



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