Lunch: Chicken and Andouille Gumbo

Recipe by Sunny Anderson Sunny Anderson's gumbo takes way less time to make than most, but it's just as flavorful and bold; if you can find gumbo filé powder in your local supermarket's spice section, shake a bit over your bowl (as you would salt) for a

Ingredients

2 tbsp. olive oil
12 oz. andouille sausage
4 boneless, skinless chicken thighs
2 tbsp. unsalted butter
2 tbsp. all-purpose flour
1 tsp. all-purpose flour
1 c. chopped onion
1 c. chopped celery
1 c. chopped green bell peppers
2 tbsp. Creole seasoning
1 can diced tomatoes
4 c. low-sodium chicken stock
kosher salt
ground black pepper
3 c. cooked rice
Hot sauce

Instructions

In a large heavy-bottomed pot, heat oil over medium-high heat. Add sausage and chicken, being careful not to crowd (cook in batches if necessary). Cook until all sides are golden, then transfer with a slotted spoon to a plate, leaving fat in the pot.
In the same pot, lower heat to medium, then add butter and flour. Cook, stirring continuously with a wooden spoon, until the mixture turns deep golden brown, about 12 minutes.
Add onion, celery, bell pepper, and Creole seasoning to pot and cook, stirring, until vegetables are tender, about 3 minutes. Add tomatoes, stock, and reserved sausage and chicken. Bring pot to a boil, then reduce heat to simmer. Cover and cook 25 minutes, stirring occasionally. Season with salt and pepper to taste. Serve gumbo warm over rice with a dash of hot sauce, if using. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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