Ingredients for Authentic Chicken And Andouille Sausage Gumbo
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 2 celery ribs, chopped
- 4 garlic cloves, minced
- 4 cups chicken stock
- 2 bay leaves
- 1 1/2 tablespoons creole seasoning
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 lb andouille sausage, sliced into 1/2-inch rounds
- 2 scallions, thinly sliced (for garnish)
- 1/4 cup fresh parsley, chopped (for garnish)
- 1 teaspoon file powder (optional)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup sliced fresh okra (optional)
- Cooked rice, for serving
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How to Make Authentic Chicken And Andouille Sausage Gumbo
- In a large pot or Dutch oven, brown the chicken and sausage over medium-high heat. Remove from pot and set aside.
- In the same pot, whisk together the flour and create a roux by cooking for 5-7 minutes, stirring constantly, until it's a dark brown color.
- Add the onion, celery, and green bell pepper to the roux and cook until softened, about 5 minutes.
- Stir in the garlic and cook for 1 minute more.
- Gradually whisk in the chicken broth, ensuring no lumps form.
- Add the diced tomatoes (undrained), okra (if using), bay leaves, Cajun seasoning, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or until the chicken is cooked through.
- Stir in the cooked chicken and sausage. Simmer for another 10 minutes to allow flavors to meld.
- Remove bay leaves before serving. Serve hot over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
31g
Fat
70g
Carbs
9g
