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Old-Fashioned Chicken and Andouille Gumbo
This classic Southern style gumbo is the perfect dinner for any occasion. A combination of chicken, andouille sausage, and vegetables cooked in a spicy, flavorful broth, it’s sure to become a favorite with your family.
Ingredients:
- 3 tablespoons vegetable oil
- 1/2 pound andouille sausage, sliced into 1/2-inch thick pieces
- 1 onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/4 cup fresh parsley, chopped, for garnish
Directions:
- Heat the oil in a large Dutch oven over medium-high heat. Add the andouille sausage and cook until lightly browned, about 5 minutes.
- Add the onion, bell pepper, celery, and garlic and cook until vegetables are softened, about 5 minutes.
- Add the cayenne pepper, paprika, thyme, oregano, and black pepper and stir to combine.
- Stir in the flour until combined and cook for 1 minute.
- Slowly add the chicken broth, stirring constantly. Bring the mixture to a boil, reduce heat to a simmer, and cook for 10 minutes, stirring occasionally.
- Add the chicken and salt and simmer for 10 minutes, stirring occasionally.
- Garnish with parsley and serve. Enjoy!