CrustyCrab
Recipes

CajunBoneless, skinless chicken breast and andouille sausage

Chicken and Andouille Gumbo

A dark chocolate-brown roux, the holy trinity, smoky andouille and shredded chicken breast simmered into a deep, spicy gumbo over white rice.

Calories
600kcal
Protein
33g
Carbs
54g
Fat
26g
Total, 1 hr active
2 hr 15min
Servings
10

Nutrition is per serving.

Ingredients

Roux

  • ½ cup plus 1 tbsp vegetable oil
  • ½ cup plus 1 tbsp all-purpose flour

Gumbo

  • 1¼ lb andouille sausage, sliced into ½ in rounds
  • 1¾ lb boneless, skinless chicken breasts, left whole
  • 1 large yellow onion, in ½ in dice
  • 1 large green bell pepper, in ½ in dice
  • 3–4 celery stalks, in ½ in dice
  • 4–5 garlic cloves, minced
  • 8 cups chicken stock
  • 2 bay leaves
  • 1½ tsp dried thyme
  • 1 tsp paprika
  • ¾ tsp cayenne, adjusted to taste
  • ¾ tsp black pepper
  • Salt
  • 4–5 green onions, sliced
  • ⅓ cup chopped parsley
  • Filé powder, optional, for serving
  • Cooked white rice, to serve

Steps

  1. Prep. Dice the onion, bell pepper and celery, mince the garlic, slice the green onions and chop the parsley before you start the roux; once it’s going you can’t step away.
  2. Make the roux. Heat the oil in a Dutch oven over medium heat and gradually whisk in the flour. Stir constantly for 25–35 minutes, until it turns a deep chocolate brown. Lower the heat if it darkens too fast; burnt roux means starting over.
  3. Add the trinity. Add the onion, bell pepper and celery and cook 5–7 minutes, until softened. Add the garlic and cook 1–2 minutes, until fragrant.
  4. Add the stock. Pour in the stock slowly, stirring constantly so the roux incorporates smoothly.
  5. Simmer. Add the sausage, whole chicken breasts, bay leaves, thyme, paprika, cayenne and black pepper. Bring to a boil, then lower to a simmer and cook uncovered about 45 minutes, stirring occasionally.
  6. Shred the chicken. Lift out the chicken, shred it, and return it to the pot. Simmer another 15–20 minutes to let the flavors meld.
  7. Season and finish. Remove the bay leaves, adjust the salt and cayenne, and stir in the green onions and parsley just before serving.
  8. Serve. Ladle over white rice, with filé powder on the side.

Notes

  • Breast, not thighs: adding the breasts whole and pulling them after about 45 minutes keeps the lean meat from drying out.
  • Heat level: ¼ tsp cayenne is mild, ½ tsp medium, ¾ tsp a traditional medium-hot, and 1 tsp or more hot.
  • The pot: a heavy Dutch oven gives the most control over the roux.
  • Freezes well for up to 3 months.