Name: Chicken and Andouille Gumbo
Total time: 150 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 2 lb boneless skinless chicken thighs; 12 oz andouille sausage; 9 tbsp vegetable oil; 1/2 cup all-purpose flour; 1 large yellow onion; 3 stalk celery; 1 large green bell pepper; 4 clove garlic; 7 cup chicken broth; 10 oz frozen sliced okra; 2 leaf bay leaves; 1 tsp dried thyme; 2 tsp cajun seasoning; 1/4 tsp cayenne pepper; 1 tbsp worcestershire sauce; 1 bunch green onions; 1/4 bunch fresh parsley; 2 cup white rice; to taste salt; to taste black pepper

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690 cal42g protein50g carbs34g fat1280mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch150 min activeShortcut60 min active

+1 · cajun seasoning

Same dinner, two honest roads — pick tonight's. Ingredients, steps, and your grocery list follow whichever you choose.

Chicken and Andouille Gumbo

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Comfort Food150 minComfortable cook

Serves−6+· written for 6 — change it and the ingredients follow

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Ingredients

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boneless skinless chicken thighscut into 1-inch pieces2 lb

andouille sausagesliced into 1/2-inch coins12 oz

vegetable oildivided — 1 tbsp to brown the chicken and sausage, 1/2 cup for the roux9 tbsp

all-purpose flour1/2 cups

yellow oniondiced1 large

celerydiced3 stalks

green bell pepperdiced1 large

garlicminced4 cloves

chicken brothwarmed7 cups

frozen sliced okraoptional, for a thicker gumbo10 oz

bay leaves2 leaves

dried thyme1 tsp

cajun seasoning2 tsp

cayenne pepper1/4 tsp

worcestershire sauce1 tbsp

green onionsthinly sliced1 bunch

fresh parsleychopped1/4 bunches

white riceuncooked, for serving2 cups

saltto taste

black pepperto taste

Cook it to

Chicken165°F / 74°C

Raw sausage160°F / 71°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Pat the chicken dry and toss with 1 tsp of the Cajun seasoning, a pinch of salt and a few grinds of pepper.

2Heat 1 tbsp vegetable oil in a dutch oven over medium-high heat. Brown the andouille coins for about 4 minutes until the edges crisp, then move to a plate. Brown the chicken in the same pot in a single layer, working in batches, about 2 minutes per side. It does not need to cook through. Move it to the plate with the sausage.

3Wipe out any burnt bits from the pot but leave the browned film on the bottom. Lower the heat to medium-low, add 1/2 cup vegetable oil and whisk in the flour until smooth.

4Make the roux: stir constantly with a flat-edged wooden spoon or a whisk, scraping the corners, for 35 to 45 minutes. It will go from blond to peanut butter to copper to the color of dark chocolate. If you see black flecks or smell anything acrid, it has burned; throw it out and start over.

5The moment the roux hits dark chocolate, stir in the onion, celery and green bell pepper. The roux will sizzle and seize up and the vegetables will stop it from cooking further. Stir for 5 minutes until the vegetables soften, then add the garlic and cook for 1 minute.

6Add the warm broth about 1 cup at a time, whisking well after each addition so the roux dissolves without lumps. Stir in the bay leaves, thyme, remaining Cajun seasoning, cayenne and Worcestershire sauce.

7Return the chicken and andouille, plus any juices on the plate, to the pot. Bring to a gentle boil, then reduce the heat to low and simmer partially covered for 1 hour 15 minutes, stirring now and then. Skim the reddish oil off the surface with a spoon as it rises.

8Stir in the okra, if using, and simmer 20 minutes more until the chicken is fork-tender and the gumbo coats the back of a spoon. Meanwhile, cook the rice according to the package directions.

9Fish out the bay leaves. Taste and adjust with salt, pepper and more cayenne. Ladle over mounds of rice and top with green onions and parsley. Pass hot sauce at the table.