Chicken and Andouille Gumbo |
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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 9 |
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Gumbo goes back to 1700s Louisiana; today's version is just as hearty using andouille sausage. Serve with cornbread or crusty French bread. Ingredients:
2 tablespoons cajun seasoning, divided |
1 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
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 johnsonville® andouille sausage links, sliced |
2 tablespoons worcestershire sauce |
2 bay leaves |
hot cooked rice |
3 green onions, chopped |
Directions:
1. 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.
2. 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.
3. 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.
4. Remove chicken from pan; cool slightly. Skim fat from soup and discard bay leaves. Shred chicken and return to soup; heat through. Discard bones. Serve gumbo over rice; top with green onions. Yield: 9 servings (3-1/4 quarts).
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