Chicken-and-Andouille Sausage Gumbo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound andouille sausage, cut into 1/4-inch-thick slices |
3 boneless, skinless chicken breasts |
3 boneless, chicken thighs |
1/4 cup to 1/3 cup pure olive oil |
3/4 cup all-purpose flour |
1 medium onion |
1/2 medium-size green bell pepper, chopped |
2 celery ribs, sliced |
3 garlic cloves, minced |
4 cups water |
4 cups chicken broth |
1 tablespoon creole seasoning |
1/2 teaspoon dried thyme |
1 teaspoon hot sauce |
2 bay leaves |
1/2 cup sliced green onions |
hot cooked rice |
filé powder (optional) |
garnish: celery leaves |
Directions:
1. Brown andouille sausage in a Dutch oven ove medium heat, stirring until it crumbles and is no longer pink. Remove sausage, reserving dripping in pan. Set sausage aside.
2. Cut chicken breasts and thighs into 1-inch pieces, and brown in hot drippings over medium heat. Remove chicken, reserving drippings.
3. Measure drippings, adding enough olive oil to measure 1/2 cup. Heat mixture in Dutch oven over medium-high heat until hot. Whisk in flour , and cook, whisking constantly, 10 to 12 minutes or until roux is caramel colored.
4. Add chopped onion and next 3 ingredients; cook, stirring often, untilvegetables are tender. Gradually stir in 4 cups water and broth; bring to a boil. Add chicken, Creole seasoning, and next 3 ingredients; reduce heat, and simmer, stirring occasionally, 30 minutes.
5. Add sausage and green onions, and cook 30 minutes. Remove and discard bay leaves; serve over rice. Serve with filé powder, and garnish, if desired.
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