Name: Chicken And Sausage Gumbo
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces; 1/2 pound andouille sausage, sliced; 1/2 cup all-purpose flour; 1/2 cup vegetable oil; 1 large onion, diced; 1 green bell pepper, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 4 cups chicken broth; 1 can (14.5 oz) diced tomatoes; 2 bay leaves; 1 teaspoon dried thyme; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper (adjust to taste); Salt and pepper to taste; Cooked white rice, for serving; Chopped green onions, for garnish

Instructions

In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Add the flour to the pot and stir constantly to make a dark roux, about 15-20 minutes. Be careful not to burn the roux.
Once the roux reaches a deep brown color, add the diced onions, bell pepper, and celery to the pot. Cook, stirring frequently, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Push the vegetables to one side of the pot and add the chicken pieces. Cook until browned on all sides, about 5-7 minutes.
Add the sliced andouille sausage to the pot and cook for another 5 minutes, allowing the flavors to meld together.
Slowly pour in the chicken broth while stirring constantly to avoid lumps. Add the diced tomatoes, bay leaves, dried thyme, paprika, cayenne pepper, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for at least 1 hour, stirring occasionally.
Taste the gumbo and adjust the seasoning if necessary. Remove the bay leaves before serving.
Serve the Chicken and Sausage Gumbo over a bed of cooked white rice. Garnish with chopped green onions for a pop of freshness.

Ingredients

Instructions

Nutrition Facts

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