Chicken and Andouille Sausage Gumbo

4.8
(4)
3 Reviews
3 Photos

This chicken and andouille sausage gumbo is a great recipe for those who prefer gumbo without seafood.

Submitted by VMB
Published on May 26, 2019
3
Prep Time:
20 mins
Cook Time:
2 hrs 45 mins
Total Time:
3 hrs 5 mins
Servings:
8
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 8 servings

  • 1 ½ pounds andouille sausage, sliced

  • 4 (5 ounce) boneless, skinless chicken breast halves

  • ½ cup canola oil

  • ¾ cup all-purpose flour

  • 4 stalks celery, sliced

  • 1 large onion, chopped

  • 1 medium green bell pepper, chopped

  • 6 cloves garlic, minced

  • 2 quarts hot chicken broth

  • 1 tablespoon Worcestershire sauce

  • 2 teaspoons Creole seasoning

  • 1 teaspoon dried thyme

  • 1 teaspoon red pepper flakes

  • 2 bay leaves

  • 6 stalks green onions, sliced

  • 1 teaspoon gumbo file powder, or to taste

  • 2 cups hot cooked rice

Directions

  1. Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Remove sausage to a bowl and reserve drippings in the Dutch oven.

  2. Cook chicken in the drippings over medium heat to brown both sides, about 2 1/2 minutes per side. Remove chicken and set aside.

  3. Heat oil in the Dutch oven. Add flour; cook and stir constantly over medium heat until roux is thick and the color of chocolate, 20 to 30 minutes. Be careful not to burn or you'll have to start again.

  4. Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic and cook until fragrant, about 2 minutes longer. Stir in hot broth and bring to a boil.

  5. Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 1 hour. Remove chicken and let cool.

  6. Add sausage to the gumbo and simmer for 30 minutes.

  7. Shred cooled chicken and add to the gumbo with green onions. Simmer for another 30 minutes.

  8. Remove gumbo from the heat. Discard bay leaves and sprinkle gumbo with file powder. Serve over hot rice.

Cook's Notes:

You can use 6 to 8 chicken thighs in place of chicken breasts.

You can use water for chicken broth and hot sauce for red pepper flakes.

Nutrition Facts (per serving)

604 Calories
41g Fat
29g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 604
% Daily Value *
Total Fat 41g 52%
Saturated Fat 10g 49%
Cholesterol 91mg 30%
Sodium 1925mg 84%
Total Carbohydrate 29g 11%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 28g 56%
Vitamin C 18mg 19%
Calcium 55mg 4%
Iron 3mg 16%
Potassium 446mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.