Easy Chicken and Andouille Gumbo Recipe

Preparation time approx: 30 minutes, Cook time: 2 hours

Ingredients

• 1/2 of a 12-oz. Andouille Sausage / Slice them in 1/4 pieces
• 1/2 lb. boneless, skinless chicken breasts, you can either shred or cute in small pieces
• 1 1/2 tsp. Cajun seasoning
• 3/4 cup flour, divided
• 5 tbsp. oil, divided
• 1 large onion, chopped in small square-like pieces
• 1 small green bell pepper, Remove seed then chop
• 1 rib of celery, finely chopped
• 1/2 cup chopped green onions - this is for garnish
• 4 cups chicken stock, Heat first
• Gumbo filé powder
• Salt and Pepper to taste, if desired

Cooking Directions

In a Skillet or pan heat up on Med-High. Add sausage and cook, stirring frequently, until browned on all sides; remove from skillet. Place chicken in a medium bowl with 1/4 cup flour and Cajun seasoning; toss well to coat. Heat 1 tbsp. olive oil or regular cooking in same skillet; add chicken and cook for 5 minutes or until well browned and set aside. At this point, all vegetables should be chopped and placed in a medium bowl. 

Heat remaining oil in a large pot over medium-high heat; stir in remaining flour. Cook, stirring frequently, for 30 minutes, or until roux is the color of chocolate, adjusting heat as necessary. (Reduce heat if the roux is the color of peanut butter before 20 minutes.) Add vegetables and stir vigorously for 5 minutes. Stir in stock, 1 cup at a time, then add sausage and chicken to pot. Bring to a boil; simmer, covered for 1/2 hour. Uncover and simmer for 30 minutes more. 

Season to taste with salt and pepper, then ladle into bowls. Gently stir a bit of gumbo filé powder into each bowl. Makes 6 servings.

Sorry about the photo as I had to take the picture with my phone as my camera battery is low.

Enjoy!