Chicken and Andouille Sausage Gumbo

If you like your gumbo without seafood, you'll love this version with chicken and andouille sausage.

• Preparation Time: 20 mins
• Cooking Time: 2 hr 45 mins
• Total Time: 3 hr 5 mins
• Calories: 604 Calories

Ingredients

• 1 large onion, chopped
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 6 cloves garlic, minced
• 1 medium green bell pepper, chopped
• 1 teaspoon red pepper flakes
• 2 cups hot cooked rice
• 2 teaspoons Creole seasoning
• 4 stalks celery, sliced
• 1 teaspoon gumbo file powder, or to taste
• 4 (5 ounce) boneless, skinless chicken breast halves
• 2 quarts hot chicken broth
• 6 stalks green onions, sliced
• 0.75 cup all-purpose flour
• 0.5 cup canola oil
• 1.5 pounds andouille sausage, sliced

Recipe Instructions

Step 1

Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Remove sausage to a bowl and reserve drippings in the Dutch oven.

Step 2

Cook chicken in the drippings over medium heat to brown both sides, about 2 1/2 minutes per side. Remove chicken and set aside.

Step 3

Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic and cook until fragrant, about 2 minutes longer. Stir in hot broth and bring to a boil.

Step 4

Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 1 hour. Remove chicken and let cool.

Step 5

Add sausage to the gumbo and simmer for 30 minutes.

Step 6

Shred cooled chicken and add to the gumbo with green onions. Simmer for another 30 minutes.

Step 7

Remove gumbo from the heat. Discard bay leaves and sprinkle gumbo with file powder. Serve over hot rice.

Step 8

Heat oil in the Dutch oven. Add flour; cook and stir constantly over medium heat until roux is thick and the color of chocolate, 20 to 30 minutes. Be careful not to burn or you'll have to start again.