Show Subscription Form




Chicken and Andouille Gumbo Recipe
Chicken and Andouille Gumbo Recipe photo by Taste of Home

Chicken and Andouille Gumbo Recipe

Read Reviews (20)
4.32 20
Publisher Photo
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
TOTAL TIME: Prep: 40 min. Cook: 2 hours
MAKES:9 servings
TOTAL TIME: Prep: 40 min. Cook: 2 hours
MAKES: 9 servings

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 Sausage links, sliced
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
  • Hot cooked rice
  • 3 green onions, chopped

Nutritional 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.

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 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).
Originally published as Chicken and Andouille Gumbo in Taste of Home June/July 2012, p65

Nutritional 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.

Reviews for Chicken and Andouille Gumbo(20)

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (4)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 9, 2014

My first time making a gumbo!!! Very ,very good....it's a keepers for sure!

MY REVIEW
Reviewed Mar. 16, 2014

yummo

MY REVIEW
Reviewed Mar. 11, 2014

Hands down one of the best we have had! Being thrifty and a little lazy I used skinless, boneless thighs, half the amount of sausage (14oz pkg) and a bag of frozen seasoning veggies (onion, peppers & celery) instead of fresh. Still very yummy. If you don't like a lot of spice, smoked sausage might be a good substitute.

MY REVIEW
Reviewed Mar. 4, 2014

Great recipe, sausage a little to spicy I will change next time.

MY REVIEW
Reviewed Feb. 28, 2014

The picture looks like there is shrimp in this, but no shrimp in the recipe. The amount of sodium in this recipe is enough for a whole day!!!!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT