Make-Ahead Chicken and Andouille Gumbo
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 15 mins
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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
Description
The recipe starts by seasoning boneless chicken thighs and browning them in oil until golden. Andouille sausage slices are browned separately, then removed. A roux is made by slowly cooking flour in the remaining oil, scraping up flavorful bits from the pan. Aromatic vegetables such as bell peppers, onion, celery, carrots, and minced garlic are added to the roux base along with chicken stock and diced tomatoes.
Bay leaves, thyme sprigs, paprika, oregano, onion powder, garlic powder, cayenne, and black pepper enrich the gumbo’s flavor. The browned chicken and sausage go back into the pot to simmer, infusing the stew with rich meaty and smoky notes. The thickened, hearty gumbo features a complex layering of spices and a robust texture from the mix of meats and vegetables.
This dish serves 8-10 people and can be made ahead of time to let the flavors develop further, making it practical for gatherings. It pairs well with rice or crusty bread to soak up the sauce.
Ingredients
- ¾ cup canola oil 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 bell peppers diced small, medium
- 1 large sweet onion diced small
- 3 celery diced small, stalks
- 4 carrot diced small, medium
- 6 cloves garlic finely minced
- 5 cups chicken stock low sodium
- 2 bay leaf medium-size
- 8 thyme sprigs
- 1 tablespoon paprika sweet
- 2 teaspoons oregano dried
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½-1 teaspoon cayenne pepper
- ½ teaspoon black pepper finely ground
- 28 ounces diced tomatoes I use 2 14-ounce cans, fire-roasted
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
- This recipe yields 8-10 servings, suitable for larger groups.
- Make ahead the gumbo to develop deeper flavor before serving.
- Use a heavy pot for even heat when making the roux and to prevent burning.
- Adjust cayenne pepper to taste for heat level preference.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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