One Great Gumbo with Chicken and Andouille Sausage

Name: One Great Gumbo with Chicken and Andouille Sausage
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 10
Cuisine: Creole, Cajun
Ingredients: 680 grams andouille sausage, casings removed and diced; 397 grams diced tomatoes, in puree; 794 grams crushed tomatoes; 4 ribs celery from the heart of the stalk, chopped; 454 grams chicken breast tenders, diced; 946 milliliters chicken stock or broth; 454 grams boneless, skinless chicken thighs, diced or, double amount of white meat; 59 milliliters all-purpose flour; 2 bay leaves, fresh or dried; 3 Tbsps fresh chopped thyme leaves, several sprigs; 2 green bell peppers, seeded and diced; 710 milliliters chopped okra, fresh or defrosted frozen; 2 Tbsps extra-virgin olive oil, 2 turns of the pan; 1 large onion, peeled and chopped; 2 Tbsps to 1/4 cup hot cayenne pepper sauce (for mild to moderate heat); 2 teaspoons poultry seasoning; 591 milliliters white enriched rice prepared to package directions; 10 servings Salt and pepper; 8 scallions, thinly sliced on an angle; 3 Tbsps unsalted butter

One Great Gumbo with Chicken and Andouille Sausage might be just the main course you are searching for. One portion of this dish contains around 40g of protein, 36g of fat, and This recipe is typical of Creole cuisine. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Preheat a large heavy bottomed pot over medium high heat.

Equipment you will use

Pot

Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes. Chop your veggies while it's working.

Ingredients you will need

Poultry Seasoning

Salt And Pepper

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Add half the andouille to the pan and cook another 1 to 2 minutes.

Ingredients you will need

Andouille Sausage

Equipment you will use

Frying Pan

Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go. Return pan to heat and add butter. When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies.

Ingredients you will need

Hot Sauce

Whole Chicken

Peppers

Sausage

Butter

Celery

Pepper

Onion

Salt

Equipment you will use

Frying Pan

Add flour and cook for 2 minutes. Slowly stir in the broth and bring liquid up to a boil.

Ingredients you will need

Broth

All Purpose Flour

Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings.

Ingredients you will need

Fresh Thyme

Seasoning

Tomato

Whole Chicken

Sausage

Broth

Okra

Serve gumbo with chopped thyme and scallions to garnish. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop. Enjoy!

Ingredients you will need

Cooked White Rice

Ice Cream

Green Onions

Gumbo

Thyme

Equipment you will use

Ice Cream Scoop

Equipment

Pot

Frying Pan

Ice Cream Scoop

Ingredients

Servings:

680grams

andouille sausage, casings removed and diced 397grams

diced tomatoes, in puree 794grams

crushed tomatoes 4ribs

celery from the heart of the stalk, chopped 454grams

chicken breast tenders, diced 946milliliters

chicken stock or broth 454grams

boneless, skinless chicken thighs, diced or, double amount of white meat 59milliliters

all-purpose flour 2

bay leaves, fresh or dried 3Tbsps

fresh chopped thyme leaves, several sprigs 2

green bell peppers, seeded and diced 710milliliters

chopped okra, fresh or defrosted frozen 2Tbsps

extra-virgin olive oil, 2 turns of the pan 1large

onion, peeled and chopped 2Tbsps

to 1/4 cup hot cayenne pepper sauce (for mild to moderate heat)2teaspoons

poultry seasoning 591milliliters

white enriched rice prepared to package directions 10servings

Salt and pepper 8

scallions, thinly sliced on an angle 3Tbsps

unsalted butter

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Cajun works really well with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. One wine you could try is Palacio de Fefinanes Albarino. It has 4.2 out of 5 stars and a bottle costs about 22 dollars.