Chicken Andouille & Seafood Gumbo Recipe
Dive into a bowl of our Chicken Andouille & Seafood Gumbo, where tender pieces of chicken and spicy Andouille sausage mingle with succulent shrimp and crab, all simmered to perfection in a rich, flavorful broth. This hearty dish is infused with a medley of Cajun spices and served over fluffy white rice, delivering a comforting taste of the South that warms the soul with every spoonful.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Make the Roux
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour and continuously stir the mixture for about 20-30 minutes until it turns a dark brown color, similar to chocolate.
Add the Meats
Stir in the sliced Andouille sausage and chicken thighs. Cook for an additional 5-10 minutes until the chicken is browned.
Add Remaining Ingredients
Add the canned diced tomatoes, chicken broth, bay leaves, Cajun seasoning, thyme, salt, and black pepper. Bring the mixture to a boil.
Simmer
Reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally.
Add Seafood
Add the shrimp and crab meat to the pot. Cook for an additional 5-10 minutes until the shrimp are pink and cooked through.
Serve
Remove the bay leaves. Ladle the gumbo into bowls and garnish with sliced green onions and chopped parsley before serving.