chicken gumbo with andouille
The ingredient list is long, but this comes together really easily if you prep the ingredients first.
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prep time
20 Min
cook time
45 Min
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 3 pounds chicken parts
- 1/3 cup canola oil
- 3/4 cup flour
- 1 cup green pepper, diced
- 1 cup onion, diced
- 1 cup celery, diced
- 2 cups andouille sausage, thinly sliced (can use any spicy sausage)
- 4 ripe tomatoes, seeded and diced
- 2 quarts chicken stock
- 1 teaspoon thyme leaves, fresh
- 4 - bay leaves
- 1 teaspoon black pepper, ground
- 2 teaspoons garlic, minced
- 1 tablespoon file powder
- 1/4 teaspoon cayenne pepper (to taste)
- 3 cans okra, sliced
- 1 cup cooked white rice
How To Make chicken gumbo with andouille
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Step 1Place the chicken pieces in an ovenproof skillet (cast iron works best), a single layer, skin-side down. Roast the chicken for 20-30 minutes, until browned.
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Step 2While chicken is in oven, make the roux. Combine the oil and flour in a dutch oven over medium heat. Cook, stirring constantly, until the mixture is a deep brown. Keep stirring, as this easily burns.
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Step 3Add the bell pepper, onion and celery. Cook over medium heat until tender. Stir in the sausage and tomatoes. Mix well. Add chicken stock and stir so the roux doesn't clump.
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Step 4Add the thyme, bay leaves, garlic and black pepper. Whisk in the file gumbo powder. Bring the gumbo to a boil, then add the cayenne pepper. Add salt to taste. Adjust other seasonings if necessary.
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Step 5Add the browned chicken pieces to the pot, as well as the okra. Bring to a boil, then reduce heat to low and simmer for 20-30 minutes.
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Step 6To serve, put about a tablespoon of cooked white rice in the bottom of each bowl. Ladle the gumbo over the rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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