Description
A flavorful and hearty Chicken Gumbo with Andouille Sausage that captures the essence of New Orleans with its rich, smoky broth and vibrant vegetables.
Ingredients
Scale
- 1 lb chicken thighs, diced
- 1 lb Andouille sausage, sliced
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 6 cups chicken broth
- 2 cups okra, sliced
- 2–3 tablespoons Cajun seasoning
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Cooked rice for serving
- Green onions for garnish
Instructions
- Heat the vegetable oil over medium heat in a large stock pot.
- Add the chopped onions, bell pepper, and celery; sauté until softened for about 5 to 7 minutes.
- Introduce the minced garlic and stir for another minute.
- Pour in the diced chicken and Andouille sausage, cooking until browned for approximately 5 to 7 minutes.
- Stir together the diced tomatoes, chicken broth, sliced okra, and Cajun seasoning; bring to a rolling boil.
- Lower the heat, cover, and let it simmer for 30-40 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Serve over hot, cooked rice and garnish with green onions.
Notes
For deeper flavor, prepare the gumbo a day in advance. If desired, customize vegetable amounts and spice levels.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: gumbo, chicken, andouille sausage, comfort food, creole cuisine, hearty meals