Chicken and Andouille Gumbo
Chicken and andouille gumbo is a hearty one-pot-meal that's packed with bold flavor. It's the perfect dish for dinner parties, holidays or even weeknight dinners.
Ingredients
- 2 tablespoonscajun seasoning, divided
- 1 teaspoonsalt, divided
- ½ teaspoonpepper
- 3 poundsbone-in chicken thighs, skin removed
- ½ cupplus 2 tablespoons canola oil, divided
- ½ cupall-purpose flour
- 1 largeonion, finely chopped
- ¾ cupfinely chopped green pepper
- ¾ cupfinely chopped sweet red pepper
- 2celery ribs, finely chopped
- 4garlic cloves, minced
- 4 cupswater
- 2 cupschicken stock
- 1 poundsfully cooked andouille sausage links, sliced
- 2 tablespoonsworcestershire 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.