Chicken Andouille Sausage Gumbo

Chicken Andouille Sausage Gumbo requires roughly 2 hours and 15 minutes from start to finish. One serving contains 694 calories, 43g of protein, and 47g of fat. This recipe serves 6. For $2.82 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. A couple people really liked this main course. It is brought to you by Jessica Gavin. 20 people found this recipe to be delicious and satisfying. It is a rather cheap recipe for fans of Cajun food. Head to the store and pick up dried basil, okra, water, and a few other things to make it today. Overall, this recipe earns a solid spoonacular score of 79%. If you like this recipe, you might also like recipes such as Chicken and Andouille Sausage Gumbo, Chicken and Andouille Sausage Gumbo, and Chicken Gumbo with Andouille Sausage.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 120 minutes

 

Ingredients:

12 ounces cooked Andouille sausage, sliced

2 cups (16 ounces) diced canned tomatoes

1/3 cup diced celery, ¼ inch by ¼ inch

2 pounds of chicken (breast and thigh recommended)

1 teaspoon dried basil

1 dried bay leaf

1 teaspoon dried cayenne or chili pepper, use less for lower spiciness

1 teaspoon dried thyme

½ cup flour

2 cloves garlic, minced

1/2 teaspoon ground black pepper, more to taste

1 tablespoon gumbo file

3 teaspoons kosher salt, to taste

1 pound okra (cut and frozen, if fresh is not available)

1 ½ cups of diced bell pepper (green and red), ¼ inch by ¼ inch

½ cup (4 tablespoons) unsalted butter

2 quarts of water

1 ½ cups of diced yellow onion, ¼ inch by ¼ inch

Equipment:

pot

sauce pan

colander

whisk

Cooking instruction summary:

In a medium sized pot, add chicken breast and thighs and cover with 2 quarts of water. Bring water to a boil, then simmer until fully cooked about 20 to 25 minutes. Strain the water and reserve. Remove the cooked chicken from the pot, and allow to cool. Once cooled, shred chicken into smaller pieces, cover and set aside. In a medium sized sauce pan, add the okra and ½ cup of water/ Bring the water to a boil, reduce heat to a simmer and cover. Simmer for 7-9 minutes until tender, stirring occasionally. Transfer the okra to a colander to drain the water and reserve the cooked okra.In a large pot, combine ½ cup unsalted butter and ½ cup flour. Cook over medium heat, stirring frequently with a whisk to make a dark brown roux, about 15 minutes. Add onion, bell peppers, celery and garlic and sauté until vegetables are tender, about 8 to 10 minutes.Add cooked okra, tomatoes and sliced Andouille sausage. Cook for about 15 minutes. Add bay leaf, thyme, basil, pepper and salt. Add 4 cups of the reserved strained water from the cooked chicken, mix well and bring to a gently boil. You may add more depending on how thick you want the gumbo. Simmer for approximately 30 minutes with the pot loosely covered, stirring occasionally.Add cooked shredded chicken and simmer an additional 15 minutes. Turn off the heat, and slowly stir in the file. Do not reboil after adding in file as this tends to make the gumbo stringy. Serve over steamed rice.

 

Step by step:


1. In a medium sized pot, add chicken breast and thighs and cover with 2 quarts of water. Bring water to a boil, then simmer until fully cooked about 20 to 25 minutes. Strain the water and reserve.

2. Remove the cooked chicken from the pot, and allow to cool. Once cooled, shred chicken into smaller pieces, cover and set aside. In a medium sized sauce pan, add the okra and ½ cup of water/ Bring the water to a boil, reduce heat to a simmer and cover. Simmer for 7-9 minutes until tender, stirring occasionally.

3. Transfer the okra to a colander to drain the water and reserve the cooked okra.In a large pot, combine ½ cup unsalted butter and ½ cup flour. Cook over medium heat, stirring frequently with a whisk to make a dark brown roux, about 15 minutes.

4. Add onion, bell peppers, celery and garlic and sauté until vegetables are tender, about 8 to 10 minutes.

5. Add cooked okra, tomatoes and sliced Andouille sausage. Cook for about 15 minutes.

6. Add bay leaf, thyme, basil, pepper and salt.

7. Add 4 cups of the reserved strained water from the cooked chicken, mix well and bring to a gently boil. You may add more depending on how thick you want the gumbo. Simmer for approximately 30 minutes with the pot loosely covered, stirring occasionally.

8. Add cooked shredded chicken and simmer an additional 15 minutes. Turn off the heat, and slowly stir in the file. Do not reboil after adding in file as this tends to make the gumbo stringy.

9. Serve over steamed rice.


Nutrition Information:

Quickview
524k Calories
28g Protein
35g Total Fat
23g Carbs
20% Health Score
Limit These
Calories
524k
26%

Fat
35g
54%

  Saturated Fat
13g
83%

Carbohydrates
23g
8%

  Sugar
6g
7%

Cholesterol
122mg
41%

Sodium
1860mg
81%

Get Enough Of These
Protein
28g
58%

Vitamin C
77mg
94%

Vitamin B3
10mg
55%

Vitamin A
2407IU
48%

Manganese
0.92mg
46%

Vitamin B6
0.87mg
44%

Vitamin K
38µg
37%

Vitamin B1
0.52mg
35%

Phosphorus
299mg
30%

Folate
105µg
26%

Potassium
864mg
25%

Vitamin B2
0.4mg
24%

Magnesium
93mg
23%

Fiber
5g
22%

Selenium
15µg
22%

Iron
3mg
21%

Zinc
3mg
20%

Copper
0.32mg
16%

Vitamin B5
1mg
16%

Vitamin B12
0.91µg
15%

Vitamin E
2mg
14%

Calcium
138mg
14%

Vitamin D
0.68µg
5%

covered percent of daily need
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