Chicken and Andouille Sausage Gumbo

Chicken and Andouille Sausage Gumbo

Ingredients

Unit

1

Item

Pound organic chicken breasts (cut into 1/2 inch cubes)

Unit

1

Item

Pound andouille sausage (cut into 1/4 inch slices)

Unit

2

Item

Teaspoons of your preferred cajun seasoning

Unit

1

Item

Vegetable oil

Unit

1

Item

Cup of all purpose flour

Unit

1

Item

Bottle of your favorite local beer

Unit

1

Item

Large yellow onion (cut into 1/4 inch dice)

Unit

5

Item

Stalks of celery with leaves removed (cut into 1/4 inch dice)

Unit

1

Item

Green bell pepper (cut into 1/4 inch dice)

Unit

8

Item

Cups chicken stock

Unit

1.5

Item

Teaspoons salt

Unit

Pinch

Item

Of cayenne pepper

Unit

3

Item

Bay leaves

Unit

4

Item

Cups cooked white rice

Unit

1/2

Item

Cup chopped green onions for garnish

 

Steps

Step 1:

Put the chicken in a bowl and season with the Cajun seasoning.

Step 2:

Heat the oil in a large heavy pot over medium heat.

Step 3:

Add the flour and stir constantly with a large wooden spoon, until it becomes darker than peanut butter. About 30-35 minutes.

Step 4:

Add the seasoned chicken and sausage, and stir until caramelized. About 6 to 7 minutes.

Step 5:

Add the onions, celery, and bell peppers and cook until soft. About 7 to 10 minutes.

Step 6:

Add the chicken stock and bring to boil, stirring constantly to prevent lumps from forming.

Step 7:

Add beer, salt, cayenne, and bay leaves and stir to combine.

Step 8:

Reduce heat and simmer uncovered for 1.5 to 2 hours.

Step 9:

Remove from heat and take out the bay leaves.

Step 10:

Serve with the white rice and garnish with the green onions.


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