Chicken and Andouille Sausage Gumbo
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Ingredients
- 3 boneless, skinless chicken breasts
- 1/2 tsp kosher salt
- 1 tsp garlic powder
- 1/2 cup flour
- 1 Tsp Tony Chachere's Creole Seasoning
- 5 Tbsp olive oil
- 12 ounces sliced andouille sausage (or substitute kielbasa)
- 1/2 red bell pepper diced
- 1 green bell pepper diced
- 1 medium onion diced
- 1 stalk celery diced
- 2 cloves garlic chopped
- 1/4 tsp cayenne pepper
- 6 cups chicken stock
- 2 1/2 cups frozen sliced okra
- 1/2 cup fresh parsley chopped
Ingredients
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Instructions
- In a large ziploc plastic bag, combine 1/4 cup flour, Creole seasoning, salt, and garlic powder.
- In a large Dutch oven over medium high heat, heat 2 tablespoons oil. Add chicken to bag, 1 piece at a time, and shake to coat. Transfer chicken to pot and cook over medium heat, turning once, until golden brown, about 5 minutes per side.
- Transfer chicken to a paper towel lined plate and add sausage to the pot. Cook until lightly browned, about 3 minutes.
- Add peppers, celery, garlic, and onion and cook until slightly softened, 5 to 7 minutes. Transfer sausage-vegetable mixture to a bowl and set aside.
- Wipe pot clean and heat on medium low. Add remaining flour and oil, and stir constantly until a deep brown roux forms (about 10 minutes). Add reserved sausage and vegetable mixture and stir to combine.
- Stir in chicken broth, increase heat to medium high, and bring to a boil. Add chicken, reduce heat to medium low, and allow to simmer for 40 minutes.
- Remove chicken from pot and shred into bite-size pieces. Return chicken to pot and continue to simmer.
- About 10 minutes prior to serving, add okra and continue to simmer until okra is tender. Garnish with parsley.
- Serve over rice.
1 thought on “Chicken and Andouille Sausage Gumbo”
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This was soooooo good!