Dive into the heart of Creole cuisine with Chef Bill Hahne's Chicken Andouille Gumbo, a dish that promises to transport your taste buds straight to the vibrant streets of New Orleans! This rich and flavorful gumbo, brimming with succulent chicken, spicy Andouille sausage, and the perfect blend of aromatic vegetables, is a culinary experience you won't want to miss. With a total cooking time of just under two hours, you’ll create a hearty meal that serves six and warms the soul. Ready to impress your family and friends? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Creole
Serves: 6 servings
Ingredients
- 1 lb Andouille sausage, sliced
- 1 lb Chicken thighs, boneless and skinless
- 1/2 cup Vegetable oil
- 1/2 cup All-purpose flour
- 1 Onion, chopped
- 1 Bell pepper, chopped
- 2 Celery stalks, chopped
- 4 Garlic cloves, minced
- 6 cups Chicken broth
- 2 cups Okra, sliced
- 1 tbsp Cajun seasoning
- Salt and pepper to taste
- Cooked rice for serving
Instructions
- Prepare all ingredients by chopping onions, bell peppers, celery, and garlic. Slice andouille sausage and chicken thighs into bite-sized pieces.
- In a large heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-high heat. Add sliced andouille sausage and cook until lightly browned, about 5-6 minutes. Remove sausage and set aside.
- In the same pot, add chicken thighs and cook until golden brown and partially cooked, about 4-5 minutes per side. Remove chicken and set aside with the sausage.
- Reduce heat to medium and create a dark roux by whisking flour into the remaining oil. Continuously stir the mixture for 15-20 minutes until it reaches a deep chocolate-brown color, being careful not to burn.
- Add chopped onions, bell peppers, and celery to the roux. Sauté for 5-7 minutes until vegetables are soft and fragrant.
- Stir in minced garlic and cook for an additional 1-2 minutes.
- Gradually pour in chicken broth, whisking constantly to prevent lumps and incorporate the roux smoothly.
- Return the cooked andouille sausage and chicken to the pot. Add sliced okra, Cajun seasoning, salt, and pepper.
- Bring the gumbo to a gentle boil, then reduce heat and simmer uncovered for 60-75 minutes, stirring occasionally. The gumbo should thicken and the flavors will meld together.
- Taste and adjust seasoning as needed. The chicken should be tender and falling apart.
- Serve hot over prepared white rice, garnishing with fresh chopped parsley if desired.
Tips
- Master the Roux: The key to a great gumbo is the roux. Stir it continuously and keep an eye on the color; you want a deep chocolate brown for the best flavor.
- Use Quality Ingredients: Opt for high-quality Andouille sausage and fresh vegetables. The better your ingredients, the more delicious your gumbo will be!
- Don’t Rush the Simmer: Allow the gumbo to simmer uncovered for at least an hour to let the flavors meld beautifully. Patience is key!
- Adjust Seasoning: Taste your gumbo before serving and adjust the seasoning as needed. Everyone's palate is different, so make it your own!
- Serve with Love: For an authentic experience, serve your gumbo over fluffy white rice and garnish with fresh parsley for a pop of color and freshness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 28g
Saturated Fat: 9g
Cholesterol: 120mg
