Cajun and Creole Recipes
Chicken and Andouille Gumbo
Yield: 8 servings
Ingredients
- 1/2 pound andouille or kielbasa sausage, cut into 1/4 inch cubes
- 4 tablespoons vegetable oil, divided
- 1 (2 1/2 to 3 pound) chicken, cut into pieces
- 1 1/2 quarts water
- 1/3 cup all-purpose flour
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 teaspoon Tabasco brand pepper sauce
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup chopped green onions
- Cooked rice
Instructions
- In 3 quart saucepan, over medium-high heat, brown sausage in 2 tablespoons oil, about 7 minutes. Remove with slotted spoon and set aside.
- Add chicken pieces and cook until golden brown, about 10 minutes, turning occasionally.
- Add water, cover and cook until chicken is tender, about 30 minutes.
- Remove chicken, leaving liquid in pan, and when chicken is cool enough to handle, discard skin and bones and dice meat into 1/2-inch cubes.
- In skillet, over medium heat, mix remaining 2 tablespoons oil and flour and cook, stirring constantly, until roux turns dark brown, about 30 minutes.
- Add onion, celery, green bell pepper, garlic and parsley and cook for about 10 minutes or until vegetables are tender.
- Add vegetables to liquid in saucepan along with bay leaves, thyme, TABASCO Sauce, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered, for 45 minutes.
- Add chicken and sausage and simmer another 15 minutes.
- Remove pan from heat, add green onions and adjust seasoning. Let gumbo stand for 10 to 15 minutes.
- To serve, mound about 1/3 cup rice in each soup bowl, then ladle about 1 cup gumbo around rice.
Nutrition
Per serving: 377 calories, 23g protein, 28g carbohydrate, 19g fat, 68mg cholesterol, 451mg sodium
Attribution
Photo credit: jeffreyww
CC BY