Chicken Gumbo with Andouille Sausage

Name: Chicken Gumbo with Andouille Sausage
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: ¼ cup (31 g) all-purpose flour; ¼ cup (60 ml) vegetable oil; ½ cup (80 g) chopped onion; ½ cup (75 g) chopped green bell pepper; ½ cup (50 g) chopped celery; 4 garlic cloves, minced; 4 cups (960 ml) chicken stock; 1 (14-ounce, or 395 g) can diced tomatoes, undrained; 2 (6-ounce, or 170 g) boneless, skinless chicken breasts, diced; 2 (6-ounce, or 170 g) boneless, skinless chicken breasts, diced; 1 pound (454 g) andouille sausage, sliced; 2 teaspoons Cajun Seasoning, or store-bought; 1 teaspoon dried thyme; 2 bay leaves; Salt; Freshly ground black pepper; ½ cup (50 g) sliced fresh okra (optional); Cooked white rice, for serving; 4 scallions, white and green parts, sliced; 4 scallions, white and green parts, sliced; 4 scallions, white and green parts, sliced

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 55

Appears in

Kowbird

By Matt Horn

Published 2024

About

Each spoonful of this rich stew is a trip down the bayou, where generational traditions simmer gently in the pot. The depth of the chicken flavor melds seamlessly with the smoky kick of andouille, creating a harmonious blend that speaks of sultry Southern nights and the undeniable spirit of Creole and Cajun kitchens. Dive in and let the history and warmth of this dish transport you.

Ingredients

Americas
United States
Leftovers
Main course

Ingredients

Method