Sundaland Recipes

Gumbo Chicken Andouille is a tantalizing dish hailing from the southern regions of the United States, particularly Louisiana. This flavor-packed dish combines the rich flavors of chicken, sausage, and a delectable blend of spices to create a truly satisfying and soulful experience. 
This classic gumbo begins with succulent pieces of tender chicken that are seasoned and seared to perfection. The dish gets its distinct character from the addition of andouille sausage, a traditional smoked sausage that brings a robust and smoky flavor to the dish. The sausage adds a tantalizing kick, balancing the flavors with its savory notes. 

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By:Sundaland Recipes Team
Author:

Prep Time:20 Minutes
Cook Time:02 Hour
Suitable:Halal
Category:Meal
Origin:Louisiana, United States
Serving:6 Person
Tags:Aromatic, Magical, Satifying

Nutrifacts:400 calories
  17 grams fat

Rating:4.3  

The heart and soul of Gumbo Chicken Andouille lie in its dark and flavorful gravy, created by combining a spicy roux, aromatic vegetables such as onions, bell peppers, and celery, and a hearty dose of spices like paprika, thyme, and cayenne pepper. This magical blend simmers slowly, allowing the flavors to mingle and intensify, resulting in a deeply satisfying gravy that coats every bite 

Ingredients:

• 1 pound boneless chicken, cut into bite-sized pieces
• 1 pound andouille sausage, sliced
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tablespoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 ounces) diced tomatoes
• 4 cups chicken broth
• Salt and black pepper, to taste
• Cooked white rice, for serving
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the flour and stir continuously to make a roux, cooking until it turns a dark brown color, about 15 minutes. Be careful not to burn it.
2. Add the onions, bell pepper, celery, and garlic to the pot, and cook for about 5 minutes until the vegetables start to soften.
3. Stir in the paprika, thyme, and cayenne pepper, and cook for another minute to toast the spices.
4. Add the chicken and andouille sausage to the pot, stirring to combine with the vegetables and spices. Cook for about 5 minutes until the chicken is browned.
5. Pour in the diced tomatoes with their juice, along with the chicken broth. Stir well and bring the gumbo to a simmer. Reduce the heat to low, cover the pot, and let it cook for about 1 hour, stirring occasionally.
6. Taste and season with salt and black pepper as needed. If desired, you can adjust the spiciness by adding more cayenne pepper.
7. Serve the Gumbo Chicken Andouille over a bed of cooked white rice. Garnish with fresh parsley for added freshness and color.