Chicken Andouille Gumbo

Chicken Andouille Gumbo

223

"Sausage makes this very spicy. Can be prepared two days ahead."

Ingredients

3 h 20 m {{adjustedServings}} servings 782 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 782 kcal
  • 39%
  • Fat:
  • 60.8 g
  • 94%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 39.7 g
  • 79%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 1419 mg
  • 57%

Based on a 2,000 calorie diet

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Directions

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  1. Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
  2. Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
  3. Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
  4. Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.
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Reviews

223
  1. 301 Ratings

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I am from Louisiana and I have eaten better gumbo but it was not bad. A few of you are saying the okra was very slimy. This is because you must boil your okra in a seperate pot with lots of wa...

This is the kind of meal that sings to my hubby! I did change a few things though. I used my leftover turkey carcass with onions, celery and carrots to make my stock. I've made several tomato ba...

A real keeper! Having made this several times now, here are my helpful hints: I use 8 (not 4) cups cooking liquid, diced (not whole) tomatos, a chopped yellow onion and no file powder. I use fro...