Chicken and Andouille Gumbo

Name: Chicken and Andouille Gumbo
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 9 servings (3-1/4 quarts)
Cuisine: North America, Cajun
Ingredients: 2 tablespoons Cajun seasoning, divided; 1 teaspoon salt, divided; 1/2 teaspoon pepper; 3 pounds bone-in chicken thighs, skin removed; 1/2 cup plus 2 tablespoons canola oil, divided; 1/2 cup all-purpose flour; 1 large onion, finely chopped; 3/4 cup finely chopped green pepper; 3/4 cup finely chopped sweet red pepper; 2 celery ribs, finely chopped; 4 garlic cloves, minced; 4 cups water; 2 cups chicken stock; 1-1/2 pounds fully cooked andouille sausage links, sliced; 2 tablespoons Worcestershire sauce; 2 bay leaves; Hot cooked rice; 3 green onions, chopped

Total Time Prep: 40 min. Cook: 2 hours

Yield 9 servings (3-1/4 quarts)

Contest Winner

Test Kitchen Approved

Chicken and andouille gumbo is a hearty one-pot-meal that's packed with bold flavor. It's the perfect dish for dinner parties, holidays or even weeknight dinners.

Ingredients

2 tablespoons Cajun seasoning, divided
1 teaspoon salt, divided
1/2 teaspoon pepper
3 pounds bone-in chicken thighs, skin removed
1/2 cup plus 2 tablespoons canola oil, divided
1/2 cup all-purpose flour
1 large onion, finely chopped
3/4 cup finely chopped green pepper
3/4 cup finely chopped sweet red pepper
2 celery ribs, finely chopped
4 garlic cloves, minced
4 cups water
2 cups chicken stock
1-1/2 pounds fully cooked andouille sausage links, sliced
2 tablespoons Worcestershire sauce
2 bay leaves
Hot cooked rice
3 green onions, chopped

Directions

In a small bowl, mix 1 tablespoon Cajun seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons oil in batches; remove chicken from pan.
Add remaining oil to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add onion, peppers and celery; cook and stir for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
Gradually add water and stock. Stir in the sausage, Worcestershire sauce, bay leaves, chicken and the remaining Cajun seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender.
Remove chicken from pan; cool slightly. Skim fat from gumbo and discard bay leaves. Shred chicken and return to gumbo; heat through. Discard bones. Serve gumbo over rice; top with green onions.

Nutrition Facts

1-1/2 cups (calculated without rice): 544 calories, 39g fat (9g saturated fat), 175mg cholesterol, 1514mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 39g protein.

Gumbo goes back to 1700s Louisiana; today's version is just as hearty using andouille sausage. Serve with cornbread or crusty French bread. —Billy Hensley, Mount Carmel, Tennessee

Recipe Creator