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–+ servings

Chicken and Andouille Gumbo

This chicken and andouille gumbo is about as traditional as you can get, made a little easier using a rotisserie chicken. It's the ultimate big-group comfort food. Serve over plenty of steamed rice.
Print Recipe
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 12 servings
Course: Dinner, Entree, Soup
Cuisine: Cajun
Calories: 439
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1 cup oil
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cup chopped onions
  • 1 1/2 cup chopped celery
  • 1 cup chopped green bell pepper
  • 5 cloves garlic, minced
  • 1 pound smoked or andouille sausage, cut into 1/2-inch slices
  • 1 Rotisserie chicken, deboned and cut into large chunks
  • 3 quarts chicken stock
  • 1 1/2 green onions, sliced, plus more for garnish
  • 2 bay leaves
  • 1 tablespoon cajun seasoning
  • 1 tablespoon gumbo file
  • Louisiana hot sauce to taste
  • 1 tablespoon chopped fresh parsley, or to taste

Method
 

  1. Heat oil In a 2-gallon stockpot over medium-high heat. Whisk in flour, stirring constantly, until golden brown roux is achieved, up to 10 to 20 minutes.
  2. Stir in onions, celery, bell peppers, and garlic. Sauté until vegetables are wilted. 3 to 5 minutes. Add sausage into vegetable mixture, and sauté for approximately 15 minutes. Stir in chicken.
  3. Add chicken stock, a little at a time, stirring constantly. Bring to a rolling boil, reduce to simmer and cook approximately 1 hour. Stir in green onions and bay leaves. Season with Cajun seasoning, file, and hot sauce. Cook an additional 30 minutes, if necessary, until the chicken is tender and falling apart. Stir in parsley and adjust seasonings. Serve over steamed white rice; garnish with green onions.

Nutrition

Calories: 439kcalCarbohydrates: 21gProtein: 15gFat: 33gSaturated Fat: 6gCholesterol: 51mgSodium: 1194mgFiber: 2gSugar: 4g

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