Chicken-and-Andouille Sausage Gumbo

Ingredients

  • Filé powder (optional)
  • 3 boneless, chicken thighs
  • ½ medium-size green bell pepper, chopped
  • 4 cups chicken broth
  • Garnish: celery leaves
  • ½ cup sliced green onions
  • 4 cups water
  • + 14 more ingredients
    • Hot cooked rice
    • ½ medium-size green bell pepper, chopped
    • 1 tablespoon Creole seasoning
    • 3 garlic cloves, minced
    • 1 pound andouille sausage, cut into 1/4-inch-thick slices
    • 2 bay leaves
    • 1 tablespoon Creole seasoning
    • 3 boneless, skinless chicken breasts
    • ½ teaspoon dried thyme
    • ¾ cup all-purpose flour
    • 2 celery ribs, sliced
    • ¼ cup to 1/3 cup pure olive oil
    • 1 medium onion
    • 1 teaspoon hot sauce

Brown andouille sausage in a Dutch oven ove medium heat, stirring until it crumbles and is no longer pink. Remove sausage, reserving dripping in pan. Set sausage aside. Cut chicken breasts and thighs into 1-inch pieces, and brown in hot drippings over medium heat. Remove chicken, reserving drippi...

View full recipe at My Recipes

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