Chicken-and-Andouille Sausage Gumbo

Name: Chicken-and-Andouille Sausage Gumbo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Creole, Cajun
Ingredients: 454 grams andouille sausage, cut into 1/4-inch-thick slices; 2 bay leaves; 3 boneless, chicken thighs; 2 ribs celery ribs, sliced; 1 leave Garnish: celery; 946 milliliters chicken broth; 6 servings Hot cooked rice; 1 Tbsp Creole seasoning; 1 teaspoons dried thyme; 177 milliliters all-purpose flour; 3 garlic cloves, minced; 1 medium sizes green bell pepper, chopped; 118 milliliters sliced green onions; 1 teaspoon hot sauce; 59 milliliters to 1/3 cup pure olive oil; 1 medium onion; 3 boneless, skinless chicken breasts; 946 milliliters water

The recipe Chicken-and-Andouille Sausage Gumbo could satisfy your Creole craving in about 45 minutes. This recipe serves 6. Watching your figure? This dairy free recipe has 711 calories, 41g of protein, and 42g of fat per serving. If you have water, flour, chicken thighs, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Brown andouille sausage in a Dutch oven ove medium heat, stirring until it crumbles and is no longer pink.

Ingredients you will need

Andouille Sausage

Equipment you will use

Dutch Oven

Remove sausage, reserving dripping in pan. Set sausage aside.

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Sausage

Equipment you will use

Frying Pan

Cut chicken breasts and thighs into 1-inch pieces, and brown in hot drippings over medium heat.

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Chicken Breast

Remove chicken, reserving drippings.

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Whole Chicken

Measure drippings, adding enough olive oil to measure 1/2 cup.

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Olive Oil

Heat mixture in Dutch oven over medium-high heat until hot.

Equipment you will use

Dutch Oven

Whisk in flour , and cook, whisking constantly, 10 to 12 minutes or until roux is caramel colored.

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Caramel

All Purpose Flour

Equipment you will use

Whisk

Add chopped onion and next 3 ingredients; cook, stirring often, untilvegetables are tender. Gradually stir in 4 cups water and broth; bring to a boil.

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Broth

Onion

Water

Add chicken, Creole seasoning, and next 3 ingredients; reduce heat, and simmer, stirring occasionally, 30 minutes.

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Creole Seasoning

Whole Chicken

Add sausage and green onions, and cook 30 minutes.

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Green Onions

Sausage

Remove and discard bay leaves; serve over rice.

Ingredients you will need

Bay Leaves

Rice

Serve with fil powder, and garnish, if desired.

Equipment

Dutch Oven

Frying Pan

Whisk

Ingredients

Servings:

454grams

andouille sausage, cut into 1/4-inch-thick slices 2

bay leaves 3

boneless, chicken thighs 2ribs

celery ribs, sliced 1leave

Garnish: celery 946milliliters

chicken broth 6servings

Hot cooked rice 1Tbsp

Creole seasoning 1teaspoons

dried thyme 177milliliters

all-purpose flour 3

garlic cloves, minced 1medium sizes

green bell pepper, chopped 118milliliters

sliced green onions 1teaspoon

hot sauce 59milliliters

to 1/3 cup pure olive oil 1medium

onion 3

boneless, skinless chicken breasts 946milliliters

water

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Albarino, rosé Wine, and Sauvignon Blanc are my top picks for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Palacio de Fefinanes Albarino with a 4.2 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.