Chicken and Andouille Gumbo
Ingredients
- 2 tbspcajun seasoning
divided
- 1 tspsalt
divided
- ½ tsppepper
- 3 lbbone-in chicken thighs
skin removed
- ½ cplus 2 tablespoons canola oil
divided
- ½ call-purpose flour
- 1 largeonion
finely chopped
- ¾ cfinely chopped green pepper
- ¾ cfinely chopped sweet red pepper
- 2celery ribs
finely chopped
- 4garlic cloves
minced
- 4 cwater
- 2 cchicken stock
- 1 lbfully cooked andouille sausage links
sliced
- 2 tbspworcestershire sauce
- 2bay leaves
- hot cooked rice
- 3green onions
chopped
Directions
- 1
In a small bowl, mix 1 tablespoon of Cajun seasoning, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then rub the mixture over the chicken. In a Dutch oven, brown the chicken in 2 tablespoons of oil in batches, then remove the chicken from the pan.
- 2
Add the remaining oil to the same pan, then stir in the flour until it's blended. Cook and stir over medium-low heat for 30 minutes or until it's browned (do not burn). Add the onion, peppers and celery, then cook and stir for two to three minutes or until the vegetables are tender. Add the garlic and cook for one minute longer.
- 3
Gradually add the water and stock. Stir in the sausage, Worcestershire sauce, bay leaves, chicken and the remaining Cajun seasoning, then season the mixture with salt and pepper. Bring the mixture to a boil then reduce the heat. Cover and simmer the gumbo for one hour or until chicken is very tender.
- 4
Remove the chicken from the pan and let it cool slightly. Skim the fat from the gumbo and discard the bay leaves. Shred the chicken and return it to the gumbo, then let it heat through. Discard any bones. Serve the gumbo over rice and garnish it with green onions.
Chicken and Andouille Gumbo
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Based on 25 ratings
Rating Breakdown
About this Recipe
Craving a deeply satisfying meal that warms you from the inside out? This Chicken and Andouille Gumbo delivers a rich, bold flavor experience perfect for any occasion, from cozy weeknight dinners to festive holiday gatherings.
What makes this chicken and andouille gumbo a true standout is the harmonious blend of savory chicken and spicy andouille sausage, slow-simmered with aromatic vegetables. The careful layering of flavors, enhanced by Cajun seasoning, bay leaves, and Worcestershire sauce, creates an incredibly robust and satisfying depth that's hard to resist in a hearty one-pot meal.
Prepare for a deeply flavorful and aromatic experience. You'll savor tender chicken and generous slices of spicy, smoked andouille sausage suspended in a rich, dark gravy, vibrant with the classic 'holy trinity' of finely chopped onion, green pepper, and celery. This substantial dish is designed to be a comforting and filling lunch or dinner, offering a warmth and complexity that makes it an unforgettable culinary journey. Its hearty nature is perfect for sharing and brings a taste of bold, comforting flavors to your table.
While this recipe shines with chicken and andouille, you can explore other protein options. Consider using turkey or other types of smoked sausage if you prefer. For an extra kick, you might adjust the amount of Cajun seasoning to your taste, or dial it back for a milder flavor profile.
Serve this generously portioned gumbo steaming hot over fluffy cooked rice, garnished with fresh chopped green onions for a vibrant finish. It's an ideal choice for a comforting family meal or a festive gathering, where its bold flavors can truly shine and satisfy a crowd.