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Chicken And Andouille Gumbo

Chicken and Andouille Gumbo recipe image
This authentic Cajun gumbo is a comforting bowl of warmth featuring a deeply flavorful dark roux, spicy andouille sausage, and tender chicken pieces. The rich broth is thickened with file powder and studded with the classic "holy trinity" of onions, celery, and green peppers. Its a hearty, slow-simmered dish that develops complex flavors over time, making it perfect for cold evenings or gathering around the table. Serve it over steamed white rice for a satisfying, traditional Southern meal that feels like home.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 15
Calories: 2539.3
Description
This authentic Cajun gumbo is a comforting bowl of warmth featuring a deeply flavorful dark roux, spicy andouille sausage, and tender chicken pieces. The rich broth is thickened with file powder and studded with the classic "holy trinity" of onions, celery, and green peppers. Its a hearty, slow-simmered dish that develops complex flavors over time, making it perfect for cold evenings or gathering around the table. Serve it over steamed white rice for a satisfying, traditional Southern meal that feels like home.
Ingredients
  • 1 cups Oil
  • 1 whole Chicken; cut up or boned
  • 1 1/2 lbs Andouille sausage; or kielb
  • 1 cups Flour
  • 3 3/4 cups Onions; chopped
  • 2 cups Celery; chopped
  • 2 cups Green pepper; chopped
  • 3 teaspoons Garlic; chopped
  • 8 1/2 cups Chicken stock
  • 1 x Salt
  • 1 Cayenne pepper
  • 2 cups Green onion; chopped
  • 1 File
  • 1 x Cream sherry
  • 1 Cooked rice
Directions
  1. 1
    Season chicken pieces with salt and cayenne pepper.
  2. 2
    Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  3. 3
    Brown the chicken pieces on all sides until golden, then set aside.
  4. 4
    Add sliced andouille sausage to the pot and saut until lightly browned.
  5. 5
    Remove sausage from the pot and set aside with the chicken.
  6. 6
    Reduce heat to medium and add equal parts oil and flour to the pot to make a roux.
  7. 7
    Cook roux, stirring constantly, until it reaches a dark chestnut color (be careful not to burn).
  8. 8
    Stir in chopped onions, celery, green pepper, and garlic.
  9. 9
    Saut vegetables, stirring frequently, until tender and fragrant.
  10. 10
    Return chicken and sausage to the pot.
  11. 11
    Gradually pour in chicken stock while stirring constantly to prevent lumps.
  12. 12
    Bring the mixture to a boil, then reduce heat to low.
  13. 13
    Cover and simmer gently for at least one hour, or until chicken is tender.
  14. 14
    Season with additional salt and cayenne to taste.
  15. 15
    About 10 minutes before serving, stir in chopped green onions.
  16. 16
    Serve hot over cooked rice.
  17. 17
    Offer file powder and cream sherry at the table for individual garnishing.

Nutrition Facts

Servings 15

Amount Per Serving
Calories 2539.3kcal
% Daily Value *
Total Fat 165.7g255%
Saturated Fat 41.4g207%
Cholesterol 563.4mg188%
Sodium 1825.4mg77%
Total Carbohydrate 52.0g18%
Dietary Fiber 12.6g51%
Sugars 13.9g
Protein 186.7g374%

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

Keywords: andouille, cajun, chicken, celery, gumbo, roux, sausage, file powder, onion, green pepper, garlic, chicken stock, cayenne, comfort food, stew, louisiana, spicy, rice, herbs, slow cook
Read it online: https://www.chefs-mate.com/recipe/chicken-and-andouille-gumbo/