Chicken and Andouille Gumbo

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Chicken and Andouille Gumbo
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Of all the different types of gumbo, this rich stew made with chicken and andouille sausage seasoned with spicy Cajun flavors is the consummate Creole/Cajun victual.
Servings Prep Time Cook Time Calories Per Serving
10Servings 30Minutes 95Minutes 477
This Is What You Need
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This Is What You Need
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This Is What You Do
  1. Slice the andouille sausage into medallions, set aside. Cut chicken into bite size pieces, place in a bowl and mix in Creole seasoning and set aside.
  2. Measure out the flour and vegetable oil.
  3. Mix the Herb and Spice Blend in a small bowl and set that aside.
  4. Chop the vegetables and set aside. Chop the garlic and set aside in a small bowl
  5. Place the chicken stock in a stock pot and start heating it on low. Keep it covered and on low so it does not reduce.
  6. In a large frying pan over medium high heat sauté the sausage until browned and rendering some of its fat. Scrape the brown bits off the bottom. When the sausage is nicely browned, remove it from the pan back to its bowl, leaving the renderings in the pan.
  7. Maintaining the medium high heat, add the vegetable oil to the frying pan. When the oil is shimmering whisk in the flour to make a dark roux.
  8. As soon as the roux is dark enough add the veggies in about half or a third at a time and stir to completely mix the veggies with the roux.
  9. Continue to cook over medium high heat, stirring frequently and scrapping the bits off the bottom, careful not to let it burn or scorch. This will take at least 10 to 15 minutes.
  10. Add in the garlic and green onions and continue to cook until aromatic, usually a couple of minutes.
  11. MIx in about half the spice mix and the 2 bay leaves; add back the sausage, mix well and cook for another five minutes.
  12. Turn up the heat on the stock pot and bring the chicken stock to a rolling boil.
  13. Using a slotted spoon, mix in the veggie/sausage mix, one spoonful at a time, stirring each spoonful until everything is blended and mixed with the stock, making sure it returns to a rolling boil in between each spoonful. Continue this, one spoonful at a time until all the veggie/sausage mix has been added to the stock.
  14. While still at a rolling boil, add the chicken pieces a few at a time, stirring them into the stock in a similar fashion as you did the veggies, letting it come back to a rolling boil between each spoonful. If you are going to throw in a couple of chicken wings, now is the time.
  15. Add a little more spice mix, stir well.
  16. Turn the heat down to low, cover the pot and simmer for about an hour, stirring occasionally.
  17. Prior to serving, take a spoon and skim off the grease which has floated to the top. Give the gumbo a good stir then taste for seasoning-add a little more of the spice mix or some more salt and black pepper, if needed.
  18. Remove the bay leaves and serve over white rice.
Recipe Notes

If you have time, making your own chicken stock makes this gumbo really great. Check out my recipe for homemade stock here.  Use the chicken from making the stock; pull and shred about 1/2 pound of both white and dark meat, disgard the skin.  You'll be tempted, but don't use more than about a hlaf-pound of each. If you don't have time to make fresh chicken stock, this recipe is still great if you use commercial chicken stock and a couple of boneless/skinless chicken breasts and and a couple of boneless/skinless chicken thighs cut into cubes.

Many commercial creole seasoning mixes contain high levels of salt. Make sure to adjust your added salt according to the creole seasonong.

Nutrition Facts
Chicken and Andouille Gumbo
Amount Per Serving
Calories 477 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 7g 35%
Polyunsaturated Fat 9g
Monounsaturated Fat 7g
Cholesterol 73mg 24%
Sodium 1053mg 44%
Potassium 725mg 21%
Total Carbohydrates 30g 10%
Dietary Fiber 5g 20%
Sugars 5g
Protein 24g 48%
Vitamin A 16%
Vitamin C 48%
Calcium 20%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.

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