adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken Gumbo with Andouille Sausage
0 Likes
Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
200 minutes
Spicy chicken and andouille sausage gumbo with okra, a beloved Southern dish. Simmer for flavorful leftovers. Enjoy with rice and a touch of hot sauce.
Ingredients:
  • 1/3 pound bacon, diced
  • 2 to 3 pounds chicken thighs, skin on
  • Salt
  • 1 to 2 pounds andouille sausage
  • 1/2 cup peanut or other vegetable oil
  • 2 green peppers, diced
  • 4 celery stalks, diced
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 quart chicken stock
  • 1 quart water
  • 1/2 to 1 pound okra, sliced into discs
  • 3 green onions, chopped
  • 1/2 cup fresh parsley, chopped
  • Cajun spice mix
  • 1 teaspoon black pepper
  • 1/2 to 1 teaspoon cayenne pepper
  • 1 teaspoon celery seed
  • 2 tablespoons sweet paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
Instructions:
  • Crisp up the diced bacon in a large stew pot over medium heat. Set aside to add back in when serving your gumbo.
  • Sear chicken thighs in bacon fat until crispy, skin side down. Season the meat side facing up with salt. Cook without moving for 4-5 minutes, then flip and brown the other side. Remove chicken thighs to set aside after browning.
  • Sear the sausages in the flavorful fat until golden brown, then transfer to a plate and set aside.
  • Prepare the roux: Heat 1/2 cup peanut oil in the pot, then stir in 1 cup flour. Keep stirring frequently until the roux reaches a rich coffee color with a hint of cream. Be cautious not to burn it; the cooking time is approximately 30 minutes.
  • Simmer the chicken stock: In a separate pot, bring the chicken stock and water to a boil while you cook the roux.
  • Combine the onion, bell pepper, and celery in the roux, stirring well. Cook for 5 minutes, then add the garlic and cook for 2 more minutes. Stir in the tomato paste.
  • Pour the hot chicken stock into the gumbo, allowing the roux to thicken. Stir continuously, scraping the pot's bottom. Adjust the amount of stock to reach desired consistency. Sprinkle half of the Cajun spice mix, taste, and add more if desired.
  • Reduce the heat to medium-low and return the chicken thighs to the pot. Enjoy the crispy skin now or save it for later by adding it to the gumbo. Simmer gently, stirring occasionally, until the chicken meat is tender and starts to fall off the bones, for about 90 minutes. Remove the chicken from the pot and allow it to cool slightly.
  • Combine the sliced andouille sausage, okra, and chopped chicken meat to the gumbo. Let it simmer for an hour or longer to achieve your desired consistency.
  • Just before serving, mix in the green onions, parsley, and bacon. Enjoy the dish over rice or with fresh French bread.

Similar Recipes