Chicken & Andouille Sausage Gumbo Recipe
Make Chicken & Andouille Sausage Gumbo Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Chicken
Cut the chicken thighs into bite-sized pieces and season with salt and black pepper.
- 2
Slice the Sausage
Slice the Andouille sausage into rounds, about 1/4 inch thick.
- 3
Cooking
- 4
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 deep brown color (about 20-30 minutes).
- 5
- 6
Add the Chicken and Sausage
Stir in the seasoned chicken pieces and sausage slices. Cook for an additional 5-7 minutes until the chicken is no longer pink.
- 7
Combine with Broth and Seasonings
Pour in the chicken broth and add the canned diced tomatoes, bay leaves, thyme, cayenne pepper, salt, and black pepper. Bring to a boil, then reduce heat to low.
- 8
Simmer
Let the gumbo simmer for 45 minutes, stirring occasionally.
- 9
Finish and Serve
Remove bay leaves. Stir in the sliced green onions and chopped parsley just before serving. Serve the gumbo over cooked white rice.