Andouille Sausage and Chicken Gumbo

1. 1

   Heat oil in a 2-gallon stockpot over medium-high heat. Whisk in flour, stirring constantly, until a golden brown roux forms, about 10 to 20 minutes.

2. 2

   Stir in onions, celery, bell peppers, and garlic. Sauté until the vegetables are wilted, 3 to 5 minutes.

3. 3

   Add sausage to the vegetable mixture and sauté for approximately 15 minutes.

4. 4

   Stir in chicken.

5. 5

   Add chicken stock a little at a time, stirring constantly. Bring to a rolling boil, then reduce to a simmer and cook for approximately 1 hour.

6. 6

   Stir in green onions and bay leaves. Season with Cajun seasoning, file, and hot sauce.

7. 7

   Cook an additional 30 minutes, if necessary, until the chicken is tender and falling apart.

8. 8

   Stir in parsley and adjust seasonings. Serve over steamed white rice; garnish with green onions.

• Calories 460.32 kcal High
• Protein 30.15 g Good Source
• Carbs 30.94 g Moderate
• Total Fat 24.28 g High
• Saturated Fat 6.56 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 80.94 mg High
• Sodium 1435.48 mg High
• Fiber 2.12 g Low Source
• Sugar 3.8 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 25.61 mg Low Source
• Iron 2.52 mg Moderate
• Potassium 435.05 mg Low Source
• Vitamin A 63.07 mcg_rae Low Source
• Vitamin C 3.9 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Celery
• Garlic 🧄
• Onions 🧅