Chicken and Andouille Gumbo Recipe : Food Network Kitchens : Recipes : Food Network

Ingredients

  • 2 to 3 tablespoons vegetable oil
  • 12 ounces andouille sausage, cut into 1-inch pieces
  • ½ cup all-purpose flour, plus more for dredging
  • Salt and freshly ground black pepper
  • 12 chicken thighs
  • 2 medium onions, sliced
  • 2 red or green bell peppers, stemmed, seeded and cut into strips
  • + 11 more ingredients
    • 2 ribs celery, chopped
    • 10 ounces fresh or frozen okra, cut into ½ inch pieces
    • 10 cloves garlic, roughly chopped
    • 3 sprigs fresh thyme or 1 teaspoon dried
    • 2 bay leaves
    • 1 teaspoon crushed red pepper flakes
    • 6 to 8 cups low-sodium chicken broth
    • 1 (15-ounce) can whole peeled tomatoes, with their juice
    • 2 tablespoons cider vinegar
    • 3 scallions (whit and green parts), thinly sliced
    • Chopped parsley leaves, for garnish

Heat a large Dutch oven over medium-high heat and add the vegetable oil. Add the sausage and cook, stirring occasionally, until browned and much of the fat is rendered. Remove the sausage to plate with a slotted spoon. While the sausage browns, pour a good amount of flour into a shallow baking ...

View full recipe at SpringPad

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