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Per serving
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- 1
Season and brown the chicken
Mix together 1 tablespoon of the Cajun seasoning, half the salt, and the black pepper in a small bowl. Rub that mixture all over the chicken thighs. Heat 2 tablespoons of canola oil in a Dutch oven over medium-high heat and brown the chicken in batches — don't crowd the pot. Let each piece get a good sear on both sides, then set aside.
- 2
Make the roux
Pour the remaining 1/2 cup of oil into the same Dutch oven. Stir in the flour until smooth. Now here's the part that can't be rushed — cook and stir over medium-low heat for a full 30 minutes until the roux turns a deep chocolate brown. Don't walk away and don't let it burn. Once the color is right, stir in the onion, both peppers, and celery. Cook 2 to 3 minutes until softened, then add the minced garlic and cook one minute more.
- 3
Simmer low and slow
Gradually pour in the water and chicken stock, stirring as you go. Add the sliced andouille sausage, Worcestershire sauce, bay leaves, browned chicken, the remaining tablespoon of Cajun seasoning, and the rest of the salt and pepper. Bring to a boil, then reduce to a gentle simmer. Cover the pot and let it cook for a full hour, until the chicken is falling-off-the-bone tender.
- 4
Shred the chicken and serve
Pull the chicken pieces out of the pot and let them cool enough to handle. Skim any fat from the top of the gumbo and discard the bay leaves. Shred the chicken off the bones, return the meat to the pot, and discard the bones. Let everything heat back through. Ladle over hot cooked white rice and top with sliced green onions.
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Chicken and Andouille Gumbo
Created by: DeepSouthDiner
Ingredients
- 3 lb bone-in chicken thighs
- 1 1/2 lb andouille sausage
- 2 tbsp canola oil
- 1/2 cup canola oil
- 1/2 cup all-purpose flour
- 1 large onion
- 3/4 cup green bell pepper
- 3/4 cup red bell pepper
- 2 celery ribs
- 4 garlic cloves
- 4 cup water
- 2 cup chicken stock
- 2 tbsp Cajun seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 3 green onions
- cooked white rice
Instructions
- Season and brown the chickenMix together 1 tablespoon of the Cajun seasoning, half the salt, and the black pepper in a small bowl. Rub that mixture all over the chicken thighs. Heat 2 tablespoons of canola oil in a Dutch oven over medium-high heat and brown the chicken in batches — don't crowd the pot. Let each piece get a good sear on both sides, then set aside.
- Make the rouxPour the remaining 1/2 cup of oil into the same Dutch oven. Stir in the flour until smooth. Now here's the part that can't be rushed — cook and stir over medium-low heat for a full 30 minutes until the roux turns a deep chocolate brown. Don't walk away and don't let it burn. Once the color is right, stir in the onion, both peppers, and celery. Cook 2 to 3 minutes until softened, then add the minced garlic and cook one minute more.
- Simmer low and slowGradually pour in the water and chicken stock, stirring as you go. Add the sliced andouille sausage, Worcestershire sauce, bay leaves, browned chicken, the remaining tablespoon of Cajun seasoning, and the rest of the salt and pepper. Bring to a boil, then reduce to a gentle simmer. Cover the pot and let it cook for a full hour, until the chicken is falling-off-the-bone tender.
- Shred the chicken and servePull the chicken pieces out of the pot and let them cool enough to handle. Skim any fat from the top of the gumbo and discard the bay leaves. Shred the chicken off the bones, return the meat to the pot, and discard the bones. Let everything heat back through. Ladle over hot cooked white rice and top with sliced green onions.