Paul Prudhomme Chicken Andouille Gumbo

There’s something incredibly comforting about a warm bowl of gumbo on a chilly evening. And one recipe that always hits the spot is the Paul Prudhomme Chicken Andouille Gumbo. This traditional Louisiana dish is packed with flavor, combining the smokiness of andouille sausage with the richness of chicken and a perfect blend of spices. It’s a hearty and satisfying meal that will transport you to the bayous with each spoonful.

Paul Prudhomme Chicken Andouille Gumbo

Ingredients:
– 1/2 cup vegetable oil
– 1/2 cup all-purpose flour
– 1 large onion, diced
– 1 green bell pepper, diced
– 2 stalks of celery, diced
– 3 cloves of garlic, minced
– 8 cups chicken broth
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 1 lb andouille sausage, sliced
– 1 can diced tomatoes
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– Salt and pepper to taste
– Cooked white rice, for serving
– Chopped green onions, for garnish

Instructions:
1. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux, stirring constantly until the mixture turns a deep brown color, about 20-30 minutes. Be careful not to burn the roux.

2. Add the diced onion, bell pepper, celery, and garlic to the pot. Cook, stirring frequently, until the vegetables have softened, about 5-7 minutes.

3. Slowly pour in the chicken broth, stirring continuously to incorporate the roux into the liquid. Bring the mixture to a boil, then reduce the heat to low.

4. Add the chicken, andouille sausage, diced tomatoes, thyme, oregano, paprika, and cayenne pepper to the pot. Season with salt and pepper to taste. Stir well to combine all the ingredients.

5. Simmer the gumbo uncovered for 1.5-2 hours, stirring occasionally, until the chicken is cooked through and the flavors have melded together.

6. Taste and adjust the seasoning if needed. If the gumbo is too thick, you can add more chicken broth to reach your desired consistency.

7. Serve the Paul Prudhomme Chicken Andouille Gumbo hot over cooked white rice. Garnish with chopped green onions for a pop of freshness.

Whether you’re cooking for a crowd or simply craving a taste of the South, this Chicken Andouille Gumbo recipe is sure to become a favorite in your household. The depth of flavors, the aroma that fills your kitchen as it simmers, and the heartwarming feeling of enjoying a bowl of this soul-warming stew are all part of the experience. So, gather your ingredients, let the pot simmer away, and get ready to savor a taste of Louisiana right in your own home.

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