This chicken and andouille sausage gumbo recipe, using the Cajun trinity, Creole seasoning, and filé powder, is great if you like gumbo without seafood.
Preparation Time
20 mins
Cooking Time
2 hr 45 mins
Total Time
3 hr 5 mins
Calories
604 Calories
Recipe Instructions
Step 1
Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Transfer sausage to a bowl; reserve drippings in Dutch oven.
Step 2
Cook chicken in drippings over medium heat until both sides browned, 2 to 3 minutes per side. Transfer chicken to a bowl; set aside.
Step 3
Heat oil in the Dutch oven over medium heat. Add flour; cook and stir constantly until roux is thick and chocolate colored, 20 to 30 minutes. Be careful not to burn roux or you'll have to start again.
Step 4
Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in hot broth; bring to a boil.
Step 5
Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat; simmer, stirring occasionally, until chicken is no longer pink in the center and juices run clear, about 1 hour. Transfer chicken to a plate; cool.
Step 6
Add sausage to gumbo; simmer for 30 minutes.
Step 7
Shred cooled chicken. Add chicken and green onions to gumbo; simmer for 30 minutes.
Step 8
Remove gumbo from heat. Discard bay leaves. Sprinkle gumbo with filé powder; stir. Serve gumbo over hot rice.
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
