Forktionary

Chicken Tasso And Andouille Gumbo Recipe

This isn't just gumbo, it's a champion! Our Chicken Tasso and Andouille Gumbo recipe won 1st place in the Food Network's Ultimate Recipe Chicken Showdown (Chicken Soup & Stew category) – beating out contestants from across America! Get ready for a flavor explosion with rich, savory chicken, spicy andouille sausage, smoky tasso ham, and a deeply flavorful roux. Lauren Wyler's award-winning recipe is guaranteed to impress. Perfect for a special occasion or a weeknight treat!

Prep Time 20 mins
Cook Time 160 mins
Calories 918.7 kcal
Protein 89g
Rating 0.0 (1 Reviews)
Chicken Tasso And Andouille Gumbo 28

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chicken Tasso And Andouille Gumbo

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How to Make Chicken Tasso And Andouille Gumbo

  1. In a large stock pot, brown 1 lb sliced andouille sausage and 8 oz diced tasso ham in 2 tablespoons of vegetable oil until browned. Remove meats and set aside.
  2. Add remaining 2 tablespoons of vegetable oil to the pot and heat. Whisk in 1/2 cup of flour and cook, stirring constantly, until a dark brown roux forms (about 15-20 minutes).
  3. Add 1 large chopped onion, 2 chopped celery stalks, 4 minced garlic cloves, and 1 chopped bell pepper to the roux. Cook for 15-20 minutes, stirring occasionally, until softened.
  4. Add 1.5 lbs of 1-inch pieces of boneless, skinless chicken thighs, the reserved sausages, 6 cups of chicken stock, 1 (28 ounce) can of undrained diced tomatoes, 2 tablespoons Worcestershire sauce, 2 bay leaves, and 1 tablespoon Kitchen Bouquet. Bring to a simmer.
  5. Reduce heat to low, cover, and simmer for 45 minutes.
  6. While the gumbo simmers, heat 2 tablespoons of vegetable oil in a separate large skillet. Add 1 lb sliced okra and cook over medium heat, stirring occasionally, until tender-crisp and no longer stringy (about 10-15 minutes).
  7. After 45 minutes of simmering, add the cooked okra, 1/4 cup chopped green onions, 1/4 cup chopped fresh parsley, salt, and pepper to taste to the gumbo.
  8. Simmer for an additional 20 minutes.
  9. Serve hot over cooked rice. Offer hot sauce and file powder on the side for those who wish to add them.

Nutrition Information (Approximate per serving)

Sodium

103 g

Sugar

24g

Fat

78g

Carbs

9g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Poultry Chicken Recipes The Americas American Cajun & Creole Southern Fall Recipes Game Day Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Gumbo Main Dish Pork Poultry Rice American Cajun Southern United States Easy Beginner Cook Potluck Chicken Stove Top Spicy One Dish Meal Meat Pork Sausage Whole Chicken Pasta Rice And Grains White Rice Taste Mood To Go Equipment Presentation Served Hot 4 Hours Or Less