Chicken Andouille Gumbo

Recipe Collection: Dinner

Spicy Chicken Andouille Gumbo, a hearty Cajun classic that brings together tender chicken, spicy andouille sausage, and a vibrant mix of vegetables in a rich broth. This non-vegetarian dish is perfect for family gatherings or meal prep, as it can be made ahead of time and served over rice for a filling meal.

With its bold flavors and comforting texture, this gumbo is versatile enough for any occasion. Easily accessible through your easyChef Pro cookbook, you can create this dish with a simple shopping list that ensures the lowest cost per serving. Get ready to elevate your meal prep with easyChef Pro and enjoy the warmth of homemade gumbo!

Overview

Chicken Andouille Gumbo is a classic, hearty dish that combines tender chicken, spicy andouille sausage, and a medley of vegetables in a rich, flavorful broth. This gumbo is perfect for a cozy meal and can be prepared ahead of time for convenience.

Diet Type

Non-Vegetarian

Allergies

None specified

Cuisine

Cajun

Serving Size: 8

Cooking Time: 200 minutes

Ingredients

• 12 Cups water
• 3 Pounds chicken parts
• 2 Tablespoons vegetable oil
• 1.5 Pounds okra
• 0.5 Cups vegetable oil
• 0.5 Cups all-purpose flour
• 1 Pound andouille sausage, sliced
• 28 Ounces can Italian-style whole peeled tomatoes
• 1 Whole green bell pepper, minced
• 2 Stalks celery, minced
• 2 Cloves garlic, minced
• 1 Whole bay leaf
• 2 Teaspoons salt
• 1 Teaspoon dried thyme
• 1 Teaspoon dried basil
• 1 Teaspoon cayenne pepper
• 1 Teaspoon ground black pepper
• 1 Teaspoon file powder

Steps

1. Combine water and chicken in a large pot. Bring to a boil, then reduce heat and simmer until chicken is tender, about 1 hour. Remove chicken, cool, and save the cooking liquid. Remove meat from bones in pieces.
2. Heat 2 tablespoons of oil in a heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
3. In a large Dutch oven, stir flour and remaining 0.5 cup oil over medium heat until deep golden brown, about 6 minutes. Add 4 cups of reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and black pepper. Cover partially and simmer until thickened, about 1.5 hours.
4. Spoon off any fat from the surface of the gumbo. Add chicken and file powder to the gumbo and simmer gently for 15 minutes. Serve over mounded rice in shallow bowls if desired.

Enjoy your delicious Spicy Chicken Andouille Gumbo!