Teresa's Recipes
Chicken and Andouille Sausage Gumbo
This authentic Chicken and Andouille Sausage Gumbo is steeped in Louisiana tradition and packs a punch of flavor in every spoonful. Featuring a medley of robust ingredients, it's a one-pot wonder that serves up comfort and Cajun flair in equal measure. Emerged from the melting pot of cultures in the Louisiana bayou, gumbo is a testament to the state's history, combining West African, French, and Spanish culinary influences into a single heartwarming dish.
Ingredients
- 2 tablespoons Vegetable oil
- 1 pound Chicken thighs, boneless and skinless
- 1 pound Andouille sausage, sliced
- 1 large Onion, diced
- 1 large Green bell pepper, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 1/4 cup All-purpose flour
- 4 cups Chicken broth
- 1 (14.5-ounce) can Canned diced tomatoes
- 1 cup Okra, sliced
- 2 Bay leaves
- 2 teaspoons Cajun seasoning
- To taste Salt
- To taste Pepper
- For serving Cooked rice
- For garnish Green onions, chopped
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Calories: 530
- Fat: 30g
- Carbs: 30g
- Protein: 35g
- Sodium: 1200mg
- Sugar: 5g
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken and sausage, brown them evenly, then remove from the pot and set aside.
- In the same pot, add the diced onion, bell pepper, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
- Sprinkle the flour over the softened vegetables, stirring well to coat them. Cook for another 2-3 minutes to remove the raw flour taste.
- Gradually pour in the chicken broth while stirring, to incorporate the flour and avoid lumps forming.
- Add the diced tomatoes, sliced okra, bay leaves, Cajun seasoning, and a pinch each of salt and pepper. Stir well to combine.
- Bring the gumbo to a boil, then reduce the heat to low. Let it simmer for about 45 minutes, stirring occasionally.
- Return the browned chicken and sausage to the pot, simmering for an additional 10 minutes so they absorb the flavors.
- Taste and adjust the seasoning if needed. Remove the bay leaves before serving.
- Serve the gumbo hot over cooked rice, garnished with chopped green onions.
Tips
- To add more depth to your gumbo, you could make a dark roux before adding the vegetables. This involves cooking the flour and oil together for longer until they reach a chocolate brown color.
- If you want to make this dish spicier, add some hot sauce or chopped jalapenos to the pot.
- This gumbo also freezes well, so it's perfect for meal prep or a make-ahead dinner.