Chicken and Andouille Gumbo
TOTAL TIME: Prep: 40 min. Cook: 2 hours
YIELD: 9 servings (3-1/4 quarts).
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
Ingredients
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2 tablespoons Cajun seasoning, divided
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1 teaspoon salt, divided
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1/2 teaspoon pepper
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3 pounds bone-in chicken thighs, skin removed
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1/2 cup plus 2 tablespoons canola oil, divided
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1/2 cup all-purpose flour
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1 large onion, finely chopped
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3/4 cup finely chopped green pepper
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3/4 cup finely chopped sweet red pepper
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2 celery ribs, finely chopped
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4 garlic cloves, minced
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4 cups water
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2 cups chicken stock
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1-1/2 pounds fully cooked andouille sausage links, sliced
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2 tablespoons Worcestershire sauce
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2 bay leaves
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Hot cooked rice
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3 green onions, chopped
Directions
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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.
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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.
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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.
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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.
Nutrition Facts
1-1/2 cups (calculated without rice): 544 calories, 39g fat (9g saturated fat), 175mg cholesterol, 1514mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 39g protein.
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