Chicken And Andouille Sausage Gumbo Recipe
A cup of gumbo served with romaine salad and bread.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Roux
In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour and cook, stirring constantly until the roux turns a deep brown color, about 15-20 minutes.
- 2
- 3
Add Chicken and Sausage
Stir in the diced chicken thighs and sliced Andouille sausage. Cook for an additional 5 minutes.
- 4
Combine Remaining Ingredients
Add the canned diced tomatoes, chicken broth, bay leaves, thyme, cayenne pepper, paprika, salt, and black pepper. Stir well to combine.
- 5
Simmer the Gumbo
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally.
- 6
Serve
Remove bay leaves before serving. Serve the gumbo hot with a side of romaine salad and slices of bread.
