Soups & Stewscountryliving5.0
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.
👥 8 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 30 min👤 Cheryl Slocum📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
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.
medium onion, diced1
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.
diced tomatoes, drained1 (15-ounce) can
Nutrition Facts
calories
538 calories
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