Chicken & Andouille Gumbo Recipe

Cooking Instructions

1. 1

   Make the Roux

   In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually add the flour, whisking constantly until the mixture turns a dark brown color, about 20-30 minutes.

2. 2

   Sauté the Vegetables

   Add the chopped onion, green bell pepper, celery, and minced garlic to the roux. Cook for about 5 minutes until the vegetables are tender.

3. 3

   Add the Meats

   Stir in the diced Andouille sausage and chicken thighs. Cook until the chicken is browned on all sides.

4. 4

   Combine with Liquids

   Add the canned diced tomatoes, chicken broth, bay leaves, thyme, cayenne pepper, salt, and black pepper to the pot. Bring to a boil.

5. 5

   Simmer

   Reduce the heat to low and let the gumbo simmer for at least 45 minutes, stirring occasionally. Adjust seasoning as needed.

6. 6

   Serve

   Remove the bay leaves before serving. Ladle the gumbo into bowls over cooked rice, and garnish with sliced green onions.