Chicken & Andouille Gumbo Recipe
Make Chicken & Andouille Gumbo Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Protein
Vegetables
Liquids & Broth
Spices & Seasonings
Fats
Garnish
Method
Preparation
- 1
Cooking
- 2
Cook the Sausage
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the sliced Andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.
- 3
Make the Roux
In the same pot, reduce the heat to medium-low and add the butter. Once melted, stir in an equal amount of flour (about 1 tablespoon). Continuously stir for about 15-20 minutes until the roux turns a dark brown color, similar to chocolate.
- 4
- 5
Add Chicken and Broth
Add the chicken thighs, browned sausage, chicken broth, diced tomatoes, bay leaves, thyme, Cajun seasoning, salt, and black pepper to the pot. Stir well to combine.
- 6
Simmer the Gumbo
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes.
- 7
Add Okra
Stir in the okra and simmer for an additional 15 minutes. Remove bay leaves before serving.
- 8
Serve
Ladle the gumbo into bowls and garnish with chopped green onions and parsley. Serve with rice if desired.