Chicken-and-Andouille Gumbo

Ingredients

  • 2 ½ pound(s) chicken (2 skinless thighs; 2 large boneless, skinless breast halves)
  • ½ teaspoon(s) salt
  • ½ cup(s) all-purpose flour, divided
  • 1 tablespoon(s) Creole seasoning (such as Tony Chachere’s)
  • 1 teaspoon(s) garlic powder
  • 5 tablespoon(s) canola oil
  • 12 ounce(s) andouille sausage links, sliced
  • + 7 more ingredients
    • 4 large bell peppers (2 red, 2 green), diced
    • 1 medium onion, diced
    • 6 cup(s) low-sodium chicken broth
    • 1 can(s) (15-ounce) diced tomatoes, drained
    • 2 ½ cup(s) sliced frozen okra
    • 4 cup(s) cooked rice
    • ½ cup(s) fresh chopped parsley, for garnish

1. Sprinkle chicken with salt and let sit for 10 minutes. Meanwhile, in a large resealable plastic bag, combine 1/4 cup flour, Creole seasoning, and garlic powder. In a large Dutch oven over medium-high heat, heat 2 tablespoons oil. Add chicken to bag, 1 piece at a time, and shake to coat. Transf...

View full recipe at SpringPad

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