One Great Gumbo with Chicken and Andouille Sausage

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Pleasing a Crowd in 30 Minutes

Rated: 4 stars out of 5Rate itRead users' reviews (57)

RECIPE
COMMENTS & REVIEWS(57)

Cook Time:
25 min
Level:
Intermediate
Yield:
8 to 10 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 25 min
Total:: 40 min

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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!

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Comments & Reviews

recipe One Great Gumbo with Chicken and Andouille Sausage
Darlene Metairie, LA 10-22-2009
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This is called Gumbo????
Rated: 1 stars out of 5

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.Read more
recipe One Great Gumbo with Chicken and Andouille Sausage
Katie Any Street, WA 10-18-2009
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This is not gumbo
Rated: 1 stars out of 5

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.Read more
recipe One Great Gumbo with Chicken and Andouille Sausage
Jeanne Bel Air, MD 10-11-2009
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Delicious Gumbo - Made Vegetarian
Rated: 5 stars out of 5

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.Read more
recipe One Great Gumbo with Chicken and Andouille Sausage
Brandy Charleston, SC 09-09-2009
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Always a hit!!!
Rated: 5 stars out of 5

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. Read more
recipe One Great Gumbo with Chicken and Andouille Sausage
Cheryl Everett, WA 06-18-2009
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So So Good especially in the Slow Cooker
Rated: 5 stars out of 5

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.Read more
recipe One Great Gumbo with Chicken and Andouille Sausage
Patrice Tavernier, FL 03-27-2009
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One great disappointment
Rated: 3 stars out of 5

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 againRead more