Chicken AND Andquille Sausage Gumbo
- 20m Prep Time
- 2h Cook Time
- 3h Ready In
A slow-simmered gumbo with chicken, andouille sausage, and shrimp, served over rice. Perfect for a blustery evening and even better the next day.
Ingredients
- 29.6 ml vegetable oil
- 680 g boneless chicken (preferably dark meat)
- kosher salt and freshly ground black pepper
- 73.9 ml butter
- 78.1 ml all-purpose flour
- 1 large sweet onion diced
- 6 clove garlic smashed
- 1 green bell pepper chopped
- 3 celery diced
- 946 ml chicken stock
- 44.4 ml worcestershire sauce
- 454 g andouille sausage cut into 1/4-inch slices
- 473 ml fresh or frozen sliced okra
- 4 scallions finely minced
- 1 can crushed tomatoes
- 2 bay leaves
- 1.23 ml cayenne
- 340 g large shrimp peeled and deveined
- steamed rice
- lemon wedges
- hot sauce
- chopped parsley
Nutrition (per serving, estimated)
Estimated based off 20 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 416 mg
- Iron: 7.14 mg
- Magnesium: 124 mg
- Phosphorus: 541 mg
- Potassium: 1746 mg
- Zinc: 4.19 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml vegetable oil
- 680 g boneless chicken (preferably dark meat)
- kosher salt and freshly ground black pepper
- 73.9 ml butter
- 78.1 ml all-purpose flour
- 946 ml chicken stock
- 44.4 ml worcestershire sauce
- 473 ml fresh or frozen sliced okra
- 1 can crushed tomatoes
- 2 bay leaves
- 1.23 ml cayenne
- steamed rice
- lemon wedges
- hot sauce
- chopped parsley
Prepare
- Dice 1 large sweet onion
- 6 clove garlic, smashed
- Chop 1 green bell pepper
- Dice 3 celery
- 454 g andouille sausage, cut into 1/4-inch slices
- 4 scallions, finely minced
- 340 g large shrimp, peeled and deveined
Let's Cook
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Step 1.
Heat the vegetable oil in a wok over medium-high heat. Season the boneless chicken lightly with salt and pepper, then add to the wok and brown for about 3 minutes, turning once. Remove the chicken from the wok and set aside.
-
Step 2.
Melt the butter in the wok over medium heat. Stir in the all-purpose flour and cook, stirring constantly, until the roux turns a reddish-brown color, about 10 minutes. Be careful not to burn it.
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Step 3.
Add the diced onion, smashed garlic, chopped green bell pepper, and diced celery to the roux. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
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Step 4.
Return the browned chicken to the wok. Add the chicken stock, Worcestershire sauce, sliced andouille sausage, okra, minced scallions, crushed tomatoes, bay leaves, and cayenne pepper. Stir to combine.
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Step 5.
Reduce the heat to medium, cover the wok, and let the gumbo simmer for 2½ hours, stirring occasionally. While the gumbo simmers, you can prepare the steamed rice and set out the lemon wedges, hot sauce, and chopped parsley.
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Step 6.
Just before serving, add the peeled and deveined shrimp to the gumbo. Stir and cook until the shrimp are pink and cooked through, about 8 minutes. Remove and discard the bay leaves.
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Step 7.
Serve the gumbo over steamed rice, with lemon wedges, hot sauce, and chopped parsley on the side.