Chicken and Andouille Gumbo


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Chicken and Andouille Gumbo
Chicken and Andouille Gumbo
Ingredients
1/2 (12- oz.) package Aidells Cajun Style Andouille Sausage, sliced 1/4 -inch thick
1/2 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1½ tsp. Cajun seasoning
3/4 cup flour, divided
5 tbsp. vegetable oil, divided
1 large onion, chopped
1 small green pepper, seeded and chopped
1 rib celery, chopped
1/2 cup chopped green onions
1/4 cup chopped fresh Italian parsley
2 cloves garlic, minced
4 cups chicken stock, heated
salt and pepper to taste
gumbo filé powder to taste
chopped fresh parsley to taste
Directions

Having all vegetables chopped and ready to go is key to the success of this delicious New Orleans dish.

Prep: 30 minutes, Cook: 2 hours, Serves: 6

1. Heat a large skillet over medium-high heat. Add sausage and cook, stirring frequently, until browned on all sides; remove from skillet.

2. Place chicken in a medium bowl with 1/4 cup flour and Cajun seasoning; toss well to coat. Heat 1 tablespoon oil in same skillet; add chicken and cook for 5 minutes or until well browned.

3. Place all chopped vegetables in a medium bowl. Heat remaining oil in a large pot over medium-high heat; stir in remaining flour. Cook, stirring frequently, for 30 minutes, or until roux is the color of chocolate, adjusting heat as necessary. (Reduce heat if the roux is the color of peanut butter before 20 minutes.)

4. Add vegetables and stir vigorously for 5 minutes. Stir in stock, 1 cup at a time, then add sausage and chicken to pot. Bring to a boil then reduce heat and simmer, covered for 1/2 hour. Uncover and simmer for 30 minutes more.

5. Season to taste with salt and pepper, then ladle into bowls. Gently stir a bit of gumbo filé powder into each bowl. Sprinkle with fresh parsley if you like. 

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