Gumbo De Pollo Y Salchicha Andouille Recipe

Cooking Instructions

1. 1

   Make the Roux

   In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the roux turns a dark brown color (about 15-20 minutes).

2. 2

   Sauté the Vegetables

   Add the chopped onion, bell pepper, celery, and minced garlic to the roux. Sauté for about 5-7 minutes until the vegetables are softened.

3. 3

   Add the Chicken and Sausage

   Stir in the sliced Andouille sausage and diced chicken thighs. Cook for an additional 5 minutes, stirring occasionally.

4. 4

   Add Liquids and Seasonings

   Pour in the chicken broth and add the diced tomatoes, bay leaves, thyme, cayenne pepper, salt, and black pepper. Bring to a boil.

5. 5

   Simmer

   Reduce the heat to low, cover, and let simmer for about 45 minutes, stirring occasionally.

6. 6

   Finish and Serve

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