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!
Photo: One Great Gumbo with Chicken and Andouille Sausage Recipe
















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By cathycollins
El Paso, Texas
on October 31, 2011
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i really like Rachel's recipes but this one was just AWEFUL..she used way to many tomatoes...and no flavor...really disappointed...
By schnook3
billerica, mass
on May 01, 2011
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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!
By trailingpines
on December 19, 2010
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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!
Read all 55 reviews