Chicken and Andouille Sausage Gumbo
"Recipe source: Louisiana Cooking magazine (September/October 2020). This makes 4 quarts."
Original is 12-15 servings
Ingredients
Nutritional
- Serving Size: 1 (397 g)
- Calories 568.6
- Total Fat - 21.4 g
- Saturated Fat - 3.1 g
- Cholesterol - 402.5 mg
- Sodium - 1172.5 mg
- Total Carbohydrate - 58.8 g
- Dietary Fiber - 2.2 g
- Sugars - 34.4 g
- Protein - 34.7 g
- Calcium - 55.8 mg
- Iron - 5.4 mg
- Vitamin C - 49 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
From the chicken breasts remove the bone and then slice them in half cross-wise. Sprinkle salt and pepper over all the chicken pieces.
Step 2
In a Dutch oven over medium-high heat, cook the andouille until browned (5-10 minutes).
Step 3
Remove using a slotted spoon and place on paper towels, reserving the drippings in the pot.
Step 4
Add the chicken to the pot and cook until browned (10-15 minutes).
Step 5
Remove from pot and place on paper towels, reserving the drippings in the pot.
Step 6
Add the oil to the drippings and reduce heat to medium low.
Step 7
Whisk in the flour and cook whisking for 10-15 minutes or until mixture is browned.
Step 8
Stir in the vegetables (onion - garlic), cook stirring occasionally for 5 minutes.
Step 9
Stir in broth. Increase heat to medium and then stir in the chicken, andouille, ham hocks and the next 5 ingredients (-Creole seasoning) and bring to a boil; reduce to a simmer and cook stirring occasionally for 2 hours.
Step 10
Remove the chicken pieces and ham hocks and when cool enough to handle thread the meat, discarding skin and bones.
Step 11
Return meat to the pot and cook for 30 minutes or until chicken is tender and gumbo has thickened. You may need to add water.
Step 12
Serve with rice and garnish with green onion and thyme, if desired.
Tips
No special items needed.
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