Chicken and Andouille Gumbo

Cajun · 90 min · Chicken · dairy-free, high-protein

Shop ingredients

Ingredients

• 1.5 lb boneless chicken thighs
• 12 oz andouille sausage
• 0.75 cup all-purpose flour
• 0.75 cup vegetable oil
• 1 large yellow onion
• 1 green bell pepper
• 3 celery stalks
• 8 cups chicken stock
• 2 tbsp cajun seasoning
• 2 cups long-grain white rice

Method

1. Whisk oil and flour in a heavy pot over medium heat. Stir constantly 30-40 minutes until the roux is dark chocolate brown; do not let it burn.
2. Add diced onion, bell pepper, and celery to the roux and cook 6-8 minutes until softened.
3. Slowly whisk in the chicken stock, then add cajun seasoning and sliced andouille. Bring to a simmer.
4. Add the chicken thighs and simmer uncovered 45 minutes, skimming fat off the top.
5. Remove chicken, shred, and return to the pot. Simmer 10 more minutes and adjust seasoning.
6. Meanwhile cook rice in 4 cups water 18 minutes until tender.
7. Serve gumbo ladled over a scoop of white rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook