Andouille, Chicken And Seafood Gumbo Recipe

Cooking Instructions

1. 1

   Prepare the Base

   In a large pot or Dutch oven, heat a little oil over medium heat. Add the diced Andouille sausage and cook until browned. Remove from the pot and set aside.

2. 2

   Cook Chicken

   In the same pot, add the chicken thighs and cook until browned on all sides. Remove and set aside with the sausage.

3. 3

   Sauté Vegetables

   Add the diced bell pepper, onion, and celery to the pot. Sauté for about 5 minutes until softened. Stir in the minced garlic and cook for another minute.

4. 4

   Combine Ingredients

   Return the sausage and chicken to the pot. Add the diced tomatoes, chicken broth, okra, Cajun seasoning, bay leaves, salt, and black pepper. Bring to a boil.

5. 5

   Simmer the Gumbo

   Reduce heat to low and let the gumbo simmer for about 30-40 minutes, stirring occasionally.

6. 6

   Add Shrimp

   In the last 5 minutes of cooking, add the shrimp to the pot and cook until they turn pink and opaque.

7. 7

   Serve

   Remove bay leaves before serving. Serve the gumbo over cooked rice and garnish with sliced green onions.