Andouille Sausage and Chicken Gumbo

This Andouille Sausage and Chicken Gumbo is just delicious! Try this one for sure.

2/3 cup butter, divided

1/2 lb. andouille sausage, halved lengthwise and cut into 1/4 inch thick slices

3/4 cup flour

1 green bell pepper, finely chopped

1 large onion, finely chopped

3 celery ribs, finely chopped

4 garlic cloves, minced

1 tsp. salt

1 tsp. black ground pepper

4 cups chicken broth

1-(14.5 oz.) can diced tomatoes

1 tsp. dried oregano

1 tsp. dried thyme

2 bay leaves

2-1/2 cups shredded rotisserie chicken

sliced green onions for garnish

Melt 1 Tbsp. butter in a Dutch oven over medium heat.

Cook sausage 6 minutes or until browned, remove sausage with a slotted spoon, and drain on paper towels. Reserve dripping in Dutch oven.

Add remaining butter, gradually whisk in flour, cook whisking constantly until flour is a milk chocolate color, about 25 minutes.

in green bell pepper and next five ingredients, cook stirring constantly until vegetables are tender.

Gradually add broth, stirring to combine. Add tomatoes, oregano, thyme and bay leaves. Bring to a light boil, reduce heat to low and simmer, stirring occasionally, 30 minutes or until slightly thickened.

Return sausage to pan, simmer, stirring occasionally. Stir in chicken.

Remove from heat and discard bay leaves. Serve over rice if desired and add Homemade Cornmeal Rolls.

Serves 6

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