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Chicken and Andouille Gumbo

Gumbo goes back to 1700s Louisiana; today's version is just as hearty using andouille sausage. Serve with cornbread or crusty French bread. —Billy Hensley, Mount Carmel, Tennessee

9 ServingsPrep: 40 min. Cook: 2 hours

Ingredients

2 tablespoons Cajun seasoning, divided
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
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 Johnsonville® Andouille Dinner Sausage links, sliced
2 tablespoons Worcestershire sauce
2 bay leaves
Hot cooked rice
3 green onions, chopped

Directions

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.
Add remaining oil to the same pan; stir in flour until blended. Cook

2 of 2

Chicken and Andouille Gumbo (continued)

Directions (continued)

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.
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.
Remove chicken from pan; cool slightly. Skim fat from soup and
discard bay leaves. Shred chicken and return to soup; heat through.
Discard bones. Serve gumbo over rice; top with green onions. Yield:
9 servings (3-1/4 quarts).

Nutrition Facts: 1-1/2 cups (calculated without rice) equals 544 calories, 39 g fat (9 g saturated fat), 175 mg cholesterol, 1,514 mg sodium, 13 g carbohydrate, 1 g fiber, 39 g protein.