15 Sep 2014
52° Clear
Patch Instagram photo by daniellemastersonbooks
Patch Instagram photo by longunderwearman
Patch Instagram photo by quadrofoglio
Patch Instagram photo by athomeinmygarden
Patch Instagram photo by daniellemastersonbooks
Patch Instagram photo by healthandbeautynz
Patch Instagram photo by andreagazeapt
Patch Instagram photo by reh_22
Patch Instagram photo by athomeinmygarden

Recipe: Chicken and Andouille Sausage Gumbo

Sunday is the perfect day for some comfort food.

Recipe: Chicken and Andouille Sausage Gumbo

When I was in New Orleans, I tried a chicken and andouille sausage gumbo that was delicious. I had a similar dish just recently while visiting family out in California and when we returned home I decided that I needed to have a gumbo recipe as part of my own repertoire.

I was frankly, surprised at the ease of the recipe that I pulled together, not to mention the delicious taste! This made a lot of gumbo – enough for six to enjoy for dinner and still have lots of leftovers.

If you want to make this a little spicier, add between 2 Tbs. And ¼ cup of Tabasco sauce with the vegetables.

Ingredients

  • 2 Tbs. Olive oil
  • 2 lbs. boneless skinless chicken breast, diced
  • salt and pepper
  • 1 ½ lbs. andouille sausage, diced
  • 1 green bell pepper, seeded and diced
  • 1 large onion, diced
  • ¼ cup flour
  • 1 qt. Chicken broth
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14-ounce) can diced tomatoes
  • 4 cups cooked white rice

Directions

  1. Preheat a large heavy pot over medium high heat. Add 1 tablespoon oil to the pan, with 1 lb. of the diced chicken and half the sausage. Season with salt and pepper. Brown on all sides.
  2. Transfer chicken and sausage to a dish and repeat with remaining meats. Transfer to dish.
  3. Add butter, pepper and onions to the pan and season with salt and pepper. Cook 3 to 5 minutes or until vegetables are tender.
  4. Add flour and cook for 2 minutes.
  5. Slowly stir in the broth and bring liquid up to a boil.
  6. Add chicken and sausage, to the boiling broth, and then stir in the tomatoes. Bring back to a boil and then reduce to a simmer.
  7. Simmer for 5 minutes to combine flavors
  8. Serve gumbo over a scoop of the cooked white rice in bowls.

Share This Article