American cuisine

Easy

Chicken Gumbo With Andouille Sausage

Name: Chicken Gumbo With Andouille Sausage
Prep time: 1 hr 45 min
Cook time: 45 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 large Boneless Skinless Chicken Thighs; ㅤ Marinade; 1 tbsp. Cajun Spices; ㅤ ㅤCrispy Coating; 1/4 cup All-Purpose Flour; ㅤ ㅤ ㅤFor The Sausage; 1/4 cup Butter; 1 cup Andouille Sausage; 1 tsp. Cajun Spices; ㅤ ㅤ ㅤ ㅤFor The Gumbo; 1/4 cup Butter; 1/2 cup All-Purpose Flour; 1 tbsp. Corn Oil; 1 cup Yellow Onions, Diced; 1/2 cup Celery, Diced; 1 cup Green Bell Pepper; 1/2 cup Red Bell Pepper; 1 tsp. Salt; 1 tsp. Ground Black Pepper; 1 tbsp. Raw Garlic Minced; 1½ Qt Chicken Broth; 2 slices Bay Leaves; ㅤ ㅤ ㅤ ㅤFor The Okra; 1/2 lb. Okra; 1 tsp. Olive Oil; 1/8 tsp. Salt; 1/8 tsp. Ground Black Pepper; ㅤ ㅤ ㅤ ㅤSeasoning; 1 tsp. Olive Oil; 1 tsp. Cajun Seasoning

A nice. warm chicken gumbo is the definition of comfort food and now you can make a delicious gumbo at home with this recipe! The flavor of the meat permeates throughout the whole dish with other amazing flavors.

Chef Nick Wisman

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 1 hr 45 min

COOKING TIME: 45 min

TOTAL TIME: 2 hr 30 min

4 SERVING

Ingredients:

2 large Boneless Skinless Chicken Thighs
ㅤ Marinade
1 tbsp. Cajun Spices
ㅤ ㅤCrispy Coating
1/4 cup All-Purpose Flour
ㅤ ㅤ ㅤFor The Sausage
1/4 cup Butter
1 cup Andouille Sausage
1 tsp. Cajun Spices
ㅤ ㅤ ㅤ ㅤFor The Gumbo
1/4 cup Butter
1/2 cup All-Purpose Flour
1 tbsp. Corn Oil
1 cup Yellow Onions, Diced
1/2 cup Celery, Diced
1 cup Green Bell Pepper
1/2 cup Red Bell Pepper
1 tsp. Salt
1 tsp. Ground Black Pepper
1 tbsp. Raw Garlic Minced
1½ Qt Chicken Broth
2 slices Bay Leaves
ㅤ ㅤ ㅤ ㅤFor The Okra
1/2 lb. Okra
1 tsp. Olive Oil
1/8 tsp. Salt
1/8 tsp. Ground Black Pepper
ㅤ ㅤ ㅤ ㅤSeasoning
1 tsp. Olive Oil
1 tsp. Cajun Seasoning
1 tsp. Hot Sauce
1 medium Lemon, Juiced
ㅤ ㅤ Garnishㅤ ㅤ
Celery ㅤ ㅤ ㅤ ㅤ

Directions:

Step 1

Season the diced chicken with 1 tablespoon of Creole Spice Mix.

Step 2

Dredge the chicken in ¼ cup all-purpose flour.

Step 3

In a large pot over medium-high heat, heat ¼ cup of butter. When melted, add the andouille sausage and slightly flatten to an even layer and brown on both sides Remove from the pan with a slotted spoon so oil remains in the pan, and drain on a paper towel-lined plate. Set aside.

Step 4

Add the chicken to the hot pan. Allow the chicken to brown and cook through in two batches, about 7 minutes. Remove from the pan and set aside with the sausage.

Step 5

Roux: Turn the heat to low. Scrape food bits from the bottom of pan so they are loose. Add the remaining ¼ cup butter and allow it to melt.

Step 6

Dust in the remaining flour and oil, whisking constantly. Simmer on low heat, stirring constantly with a wooden spoon so the roux does not stick, for 30–45 minutes, until the roux is the color of peanut butter.

Step 7

Raise the heat slightly. When the roux has just begun to bubble, add the onions and stir. Then add the celery and bell pepper and cook for 5 minutes, stirring, to just soften. Add the garlic.

Step 8

Slowly add the stock in several additions, stirring and scraping constantly to deglaze and mix well. Bring to a simmer over medium-high heat. Add the bay leaves. Simmer for 20–30 minutes, until thick enough to coat the back of a spoon.

Step 9

Add the chicken and sausage pieces, simmer 5 minutes.

Step 10

Heat a dry cast-iron skillet. Toss okra lightly in oil, then grill in the hot pan, stirring occasionally, until seared and aromatic.

Step 11

Remove, cool slightly, and chop into ½-inch pieces.

Step 12

Add to the pot and stir. Simmer for 10 minutes. Adjust seasoning to taste with salt and pepper. Season with cajun Seasoning, hot sauce, and lemon mix to taste.

Step 13

Serve with rice.