One Great Gumbo with Chicken and Andouille Sausage

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
  • 2 tablespoons extra- virgin olive oil, 2 turns of the pan
  • 1 pound chicken breast tenders, diced
  • 1 pound boneless, skinless chicken thighs, diced or, double amount of white meat
  • Salt and pepper
  • 2 teaspoons poultry seasoning
  • 1 1/2 pounds andouille sausage, casings removed and diced
  • 3 tablespoons unsalted butter
  • 4 ribs celery from the heart of the stalk, chopped
  • 2 green bell peppers, seeded and diced
  • 1 large onion, peeled and chopped
  • 2 bay leaves, fresh or dried
  • 2 tablespoons to 1/4 cup hot cayenne pepper sauce (for mild to moderate heat)
  • 1/4 cup all-purpose flour
  • 1 quart chicken stock or broth
  • 3 cups chopped okra, fresh or defrosted frozen
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14-ounce) can diced tomatoes, in puree
  • 3 tablespoons fresh chopped thyme leaves, several sprigs
  • 8 scallions, thinly sliced on an angle
  • 2 1/2 cups white enriched rice prepared to package directions
Directions

Preheat a large heavy bottomed pot over medium high heat. Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes. Chop your veggies while it's working. Add half the andouille to the pan and cook another 1 to 2 minutes. Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go. Return pan to heat and add butter. When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies. Add flour and cook for 2 minutes. Slowly stir in the broth and bring liquid up to a boil. Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings. Serve gumbo with chopped thyme and scallions to garnish. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop. Enjoy!


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    55 Reviews
    4 55
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    i really like Rachel's recipes but this one was just AWEFUL..she used way to many tomatoes...and no flavor...really disappointed...
    just made this, and my family loved it!! i used 1 red bell and 1 green bell pepper. i also added carrots. i used 1/2 the can of tomatoes. and instead of all chicken broth i used half the chicken broth it calls for and the rest beef broth. also when you start the roux use 1/3 of a cup of flour because i found later in the recipe that it wasnt thick enough. the taste was great!! i put white rice on top and it was so delicious. even my grandmother who doesnt like anything (chicken, pasta, soups, sauces, vegetables) she loved this gumbo. my family told me i have to make this again. thanks Rach!!! love your food!
    We tried this recipe with our family. Two of our grandkids, who are "picky" eaters had two servings of this great "Gumbo". We served two kinds of soup that day and the "Gumbo" was the top choice. Great comfort food from Rachael and easy to prepare. Also, this is even better on day 2 after a night in the fridge Will use it again!
    I was so disappointed. I have used many recipes from Ms. Ray's show and I have to say this was the worst thing I have ever cooked. I live in New Orleans and I know gumbo, this was not it. A good gumbo takes time to prepare and cook and I've never used tomatoes in my gumbo. My family thought I was nuts to serve this, never again.
    Agree with the earlier comment that this was basically tomato sauce. It had none of the complex flavors that gumbo should have. Then again, what do I expect when I cook it in 30 minutes?
     

     
    Suffice to say, my boyfriend, who eats just about anything, finished a boy. I ate dry cereal and a glass of wine. Definitely will not make again.
    This gumbo is delicious. I followed the directions exactly, except I substituted vegetarian Quorn pieces for the chicken, and Tofurky Kielbasa for the sausage. Yumm-o as Rachel would say. I will definitely make it again.
    I have made this gumbo several times and everyone alwas loves it!!! I save time by using a rotisserie chicken from Costco. As usual, I will be making a double or triple batch. I eat some now and then freeze single servings of the rest to have on hand for quick dinners in the coming cool-weather months. One suggestion would be to let it simmer for a few hours before serving to allow the flavors to blend.
    I make the day before, add my own spices. Don't add okra. Put in the slow cooker. The chicken and vegetables brake down so nicely and the flavor. You can't beat that flavor when it has been sitting for many hours in a slow cooker.
    I made this recipe exactly as written...it looked like a big pot of tomato sauce...the bright red was not anything like gumbo
     
    I did "tweak" it in order to save...I added 1 cup of beef broth and 1/2 cup of worcestire sauce...this pumped up the flavor...also added additional hot sauce...will not make again
    A delicious and hearty recipe that makes a huge pot! It was awesome as leftovers too. I chose to sub out the chicken thighs and didnt use the okra. It was a piping hot bowl of spicy goodness!
    I have never made gumbo in my life, so I was a bit worried about the whole "roux" part. This recipe is a great beginner gumbo recipe, and it turned out fabulously. I would say that it would be helpful to have your veggies chopped before you start the roux. I also added some shrimp and used smoke sausage, since that's what I had on-hand. I also used Ro-Tel tomatoes instead of the diced tomatoes. I can't wait to taste the leftovers for lunch and I will definitely make again!
    This is an awesome recipe. A very hearty meal in itself, and a simple one to make. I was not able to find Andouille Sausage so I substituted that with pork. But as for the rest, it was really simple to follow and it did take me less than 30 minutes to prepare. :o)
    This gumbo was so easy to make and I made a huge batch of it for about $40. The only thing I changed was using 1 more 14oz can of tomatos because me and my boyfriend love tomatos and I added about a cup more stock because it got a little thick.....but other than that it turned out great....and I couldnt find andoullie so I used Farmer Johns Hot Louisiana style sausage instead.....so good! and even better as leftovers
    Great recipe. The whole family loved it - the only thing I would add is some garlic. Otherwise, this was easy to make, didn't take too much time and was delicious.
    No, this is not a traditional gumbo. A real gumbo takes a lot of time to cook. But this is a very good subsitute for a quick gumbo. I thought the veggies and hot sauce gave this great flavor. I added some shrimp too...yum!
    Very good!
    This was easy and very tasty. Everyone loved it.
    Not the best gumbo I've ever tasted. Tried the recipe because my wife is allergic to shellfish, and I needed a recipe that didn't have crayfish hor shrimp. Just not the same, in my opinoin.
    i nerver made gumbo before it ws very good and tasty it knocked everybody socks off they didnt think i could do it
    Very easy to make. A real crowd pleaser.. My group likes it with a little more kick so I added more chiles. Definitely a keeper and will make it again!!
    Prep time is the only hard part.I kept it refriged for several days.It was wonderful.We didn't like that much thyme in the recipe.
    I add a little shrimp, sherry and cream to mine and it is out of this world good.
    This Gumbo has a ton of flavor. My mother is from GA.,and would spend hours making our favorite gumbo. For as little ingredients and time it takes to make this tasty stew, it tastes "super big" and would compare equally to the best Gumb recepies around.
     
    R. Stuart
    This recipe is easy and very tasty. Feel free to add different vegetables, such as eggplant, that complement the original ingredients. This recipe has wonderful flavor and can be made in very large batches.
    This was a very easy recipe to follow. The flavor was good and I added some extra seasonings. I also allowed mine to simmer for 2-3 hours before eating.
    I made this Gumbo and it was the best. I added shrimp.I made a huge stock pot full Sunday morning and by Sunday night, there was none. My guys even drank what juice was left.
     
    Thanks Rachel Ray.
    great
    I have made this gumbo for my husband and his friends at work. They now request it and offer to pay for it.
    This was easy to make and delicious to eat. My boyfriend said it was the first time he was impressed with something I made....Thank you!!
    We had "soup day" at work, and I had to try to please about 10 people with different tastes. This Gumbo went off GREAT. There were about 5 other types of soup, but I was the only one that went home with an empty pot!! It's easy and has that cooked all day taste.
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Mr. John's Chorizo and Seafood Gumbo

    Recipe courtesy of Emeril Lagasse