Make-Ahead Chicken and Andouille Gumbo
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
-
Total Time
1 hr 45 mins
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Servings
10
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Calories
430 kcal
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Course
Main Course
Make-Ahead Chicken and Andouille Gumbo
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Dinner party-worthy and super flavorful, this chicken andouille gumbo can be made ahead for easy, relaxed (and delicious) entertaining!
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Ingredients
- ¾ cup canola corn, grape-seed, avocado or sunflower oil
- 1 ¼ pounds boneless skinless chicken thighs
- 12-16 ounces andouille sausage sliced about ¼-inch thick
- ¾ cup all-purpose flour
- 2 medium bell peppers diced small
- 1 large sweet onion diced small
- 3 stalks celery diced small
- 4 medium carrots diced small
- 6 cloves garlic finely minced
- 5 cups low sodium chicken stock
- 2 medium-size bay leaves
- 8 sprigs thyme
- 1 tablespoon sweet paprika
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½-1 teaspoon cayenne pepper
- ½ teaspoon finely ground black pepper
- 28 ounces fire-roasted diced tomatoes (I use 2 14-ounce cans)
Instructions
- Season the chicken on both sides with kosher salt and pepper.
- Heat 2 tablespoons of the oil in a large Dutch oven or heavy-duty pot over medium heat. When the oil is hot, add the chicken and cook for 4-5 minutes, undisturbed until light golden brown. Flip to the other side and repeat cooking for another 5 minutes.
- When chicken is browned on both sides, remove it to a plate and set aside. Add the sliced sausage to the pan and cook, stirring occasionally for 3-4 minutes or beginning to brown. Remove sausage with a slotted spoon to the bowl with the chicken.
- Reduce heat to medium-low and add the rest of the oil to the pot. With a metal spatula or wooden spoon scrape off the brown bits on the bottom of the pan. (These will add great flavor to your roux.)
- Add the flour, ¼ cup at a time, stirring constantly after each addition, until all lumps have disappeared.
- Continue to cook on medium-low, maintaining a low but steady simmer. Stir every 3-4 minutes (more frequently during the last 5-8 minutes) until the mixture reaches a deep golden brown color. This will take about 30-35 minutes, depending on your heat level. If the roux starts changing too color quickly, reduce the heat so it won’t burn.
- Add the bell pepper, onion, celery and carrots and cook 2-3 minutes, stirring frequently. Add the garlic, cook and stir for another 30 seconds.
- Slowly add the chicken broth while stirring. Add the reserved chicken, sausage, bay leaves, thyme sprigs, paprika, oregano, onion powder, garlic powder, cayenne and pepper.
- Drain the fire-roasted tomatoes through a sieve. Add the drained liquid to the pot. With your fingers break up the tomatoes into smaller bits then add the tomatoes to the pot.
- Simmer for 45 minutes, stirring occasionally. Pull out the thyme stems and discard (most of the leaves will have fallen off). Remove the chicken with a slotted spoon to a plate and allow to cool. When cool, pull the chicken apart into bite-size pieces and return to the pot. Serve warm on its own or with jasmine or basmati rice.
Notes
- See Café Tips above in post for more detailed instructions and tips.
- This recipe serves 8-10.
Nutrition Information
Show Details
Calories
430kcal
(22%)
Carbohydrates
18g
(6%)
Protein
22g
(44%)
Fat
30g
(46%)
Saturated Fat
5g
(25%)
Cholesterol
82mg
(27%)
Sodium
541mg
(23%)
Potassium
547mg
(16%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
5652IU
(113%)
Vitamin C
36mg
(40%)
Calcium
68mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 18g | 6% |
| Protein | 22g | 44% |
| Fat | 30g | 46% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 82mg | 27% |
| Sodium | 541mg | 23% |
| Potassium | 547mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 5652IU | 113% |
| Vitamin C | 36mg | 40% |
| Calcium | 68mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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