Chicken Andouille Sausage Gumbo
Chicken Andouille Sausage Gumbo requires roughly 2 hours and 15 minutes from start to finish. One serving contains 694 calories, 43g of protein, and 47g of fat. This recipe serves 6. For $2.82 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. A couple people really liked this main course. It is brought to you by Jessica Gavin. 20 people found this recipe to be delicious and satisfying. It is a rather cheap recipe for fans of Cajun food. Head to the store and pick up dried basil, okra, water, and a few other things to make it today. Overall, this recipe earns a solid spoonacular score of 79%. If you like this recipe, you might also like recipes such as Chicken and Andouille Sausage Gumbo, Chicken and Andouille Sausage Gumbo, and Chicken Gumbo with Andouille Sausage.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 120 minutes
Ingredients:
12 ounces cooked Andouille sausage, sliced
2 cups (16 ounces) diced canned tomatoes
1/3 cup diced celery, ¼ inch by ¼ inch
2 pounds of chicken (breast and thigh recommended)
1 teaspoon dried basil
1 dried bay leaf
1 teaspoon dried cayenne or chili pepper, use less for lower spiciness
1 teaspoon dried thyme
½ cup flour
2 cloves garlic, minced
1/2 teaspoon ground black pepper, more to taste
1 tablespoon gumbo file
3 teaspoons kosher salt, to taste
1 pound okra (cut and frozen, if fresh is not available)
1 ½ cups of diced bell pepper (green and red), ¼ inch by ¼ inch
½ cup (4 tablespoons) unsalted butter
2 quarts of water
1 ½ cups of diced yellow onion, ¼ inch by ¼ inch
Equipment:
pot
sauce pan
colander
whisk
Cooking instruction summary:
In a medium sized pot, add chicken breast and thighs and cover with 2 quarts of water. Bring water to a boil, then simmer until fully cooked about 20 to 25 minutes. Strain the water and reserve. Remove the cooked chicken from the pot, and allow to cool. Once cooled, shred chicken into smaller pieces, cover and set aside. In a medium sized sauce pan, add the okra and ½ cup of water/ Bring the water to a boil, reduce heat to a simmer and cover. Simmer for 7-9 minutes until tender, stirring occasionally. Transfer the okra to a colander to drain the water and reserve the cooked okra.In a large pot, combine ½ cup unsalted butter and ½ cup flour. Cook over medium heat, stirring frequently with a whisk to make a dark brown roux, about 15 minutes. Add onion, bell peppers, celery and garlic and sauté until vegetables are tender, about 8 to 10 minutes.Add cooked okra, tomatoes and sliced Andouille sausage. Cook for about 15 minutes. Add bay leaf, thyme, basil, pepper and salt. Add 4 cups of the reserved strained water from the cooked chicken, mix well and bring to a gently boil. You may add more depending on how thick you want the gumbo. Simmer for approximately 30 minutes with the pot loosely covered, stirring occasionally.Add cooked shredded chicken and simmer an additional 15 minutes. Turn off the heat, and slowly stir in the file. Do not reboil after adding in file as this tends to make the gumbo stringy. Serve over steamed rice.
Step by step:
1. In a medium sized pot, add chicken breast and thighs and cover with 2 quarts of water. Bring water to a boil, then simmer until fully cooked about 20 to 25 minutes. Strain the water and reserve.
2. Remove the cooked chicken from the pot, and allow to cool. Once cooled, shred chicken into smaller pieces, cover and set aside. In a medium sized sauce pan, add the okra and ½ cup of water/ Bring the water to a boil, reduce heat to a simmer and cover. Simmer for 7-9 minutes until tender, stirring occasionally.
3. Transfer the okra to a colander to drain the water and reserve the cooked okra.In a large pot, combine ½ cup unsalted butter and ½ cup flour. Cook over medium heat, stirring frequently with a whisk to make a dark brown roux, about 15 minutes.
4. Add onion, bell peppers, celery and garlic and sauté until vegetables are tender, about 8 to 10 minutes.
5. Add cooked okra, tomatoes and sliced Andouille sausage. Cook for about 15 minutes.
6. Add bay leaf, thyme, basil, pepper and salt.
7. Add 4 cups of the reserved strained water from the cooked chicken, mix well and bring to a gently boil. You may add more depending on how thick you want the gumbo. Simmer for approximately 30 minutes with the pot loosely covered, stirring occasionally.
8. Add cooked shredded chicken and simmer an additional 15 minutes. Turn off the heat, and slowly stir in the file. Do not reboil after adding in file as this tends to make the gumbo stringy.
9. Serve over steamed rice.
Nutrition Information:
covered percent of daily need
