Chicken and Andouille Gumbo
A warming stew full of bright, crisp veggies, lean chicken, and spicy andouille sausage, this gumbo is a stick-to-your-ribs dish that's perfect during the cold winter months.
Total Recipe Time: 1 hour 45 minutes / Servings: 8
- List each one like this
- 2½ lb. chicken (2 skinless thighs; 2 large boneless, skinless breast halves)
- 1/2 tsp. salt
- 1/2 c. all-purpose flour
- 1 tbsp. Creole seasoning (such as Tony Chachere’s)
- 1 tsp. garlic powder
- 5 tbsp. canola oil
- 12 oz. Andouille sausage links
- 4 large bell peppers (2 red, 2 green)
- 1 medium onion
- 6 c. low-sodium chicken broth
- 1 can diced tomatoes
- 2 1/2 c. sliced frozen okra
- 4 c. cooked rice
- 1/2 c. fresh chopped parsley
Instructions1. Sprinkle chicken with salt and let sit for 10 minutes. Meanwhile, in a large resealable plastic bag, combine 1/4 cup flour, Creole seasoning, and garlic powder. In a large Dutch oven over medium-high heat, heat 2 tablespoons oil. Add chicken to bag, 1 piece at a time, and shake to coat. Transfer chicken to pot and cook over medium heat, turning once, until golden brown, about 5 minutes per side.
2. Transfer chicken to a paper-towel-lined plate and add sausage to pot. Cook until lightly browned, about 3 minutes. Add peppers and onion, and cook until slightly softened, 5 to 7 minutes. Transfer sausage-vegetable mixture to a bowl and set aside.
3. Wipe pot clean and set on medium-low heat. Add remaining flour and oil, and stir constantly until a deep-brown roux forms, about 10 minutes. Add reserved sausage-vegetable mixture and stir to combine. Stir in chicken broth, increase heat to medium-high, and bring to a boil. Add chicken, reduce heat to medium-low, and allow to simmer for about 40 minutes.
4. Remove chicken from pot and shred into bite-size pieces, discarding thigh bones. Return chicken to pot and add tomatoes and okra. Simmer until okra is tender, about 10 minutes. Serve over rice. Garnish with parsley.
Recipe and photo from Country Living
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