Creole Chicken and Sausage Gumbo Recipe

🧂 Ingredients

• 1 teaspoon olive oil
• 1 pound chicken breast (or thicken thighs)

  chopped
• Salt and pepper

  to taste
• 12 ounces andouille

  sliced into ¼ inch slices
• ½ cup peanut oil or vegetable oil
• ½ cup flour
• 1 medium bell pepper

  chopped
• 1 medium onion

  chopped
• 1 medium celery stalk

  chopped
• 3 cloves garlic

  chopped
• 28 ounce crushed tomatoes (2 cans)
• 2 tablespoons Creole seasoning
• 1 teaspoon cayenne pepper
• 6 cups chicken stock

  (or use seafood stock)
• 3 bay leaves
• 1 teaspoon fresh thyme
• 4 tablespoons chopped parsley

  + more for serving
• 1 tablespoon filé powder

  or to taste (optional, for thickening)
• For Serving: Cooked white rice, if desired

Instructions

• 1 Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
• 2 Season chicken with salt and pepper and add to the pan along with the sliced
  andouille. Cook a couple minutes per side until browned. Set aside until ready
  to use.
• 3 Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir.
  Cook for 20-30 minutes, constantly stirring, until the roux browns to the color
  of chocolate.
• 4 Add peppers, onion, celery and garlic. Stir and cook about 5 minutes.
• 5 Add chicken and andouille. Stir and cook for 1 minute.
• 6 Add crushed tomatoes, Creole seasoning and chicken stock. Scrape up the brown
  bits from the bottom.
• 7 Add bay leaves and thyme and cook at medium-low heat for 1 hour to thicken.
• 8 Stir in parsley and cook 5 minutes.
• 9 Serve in bowls with filé powder on the side for thickening, if desired. Garnish
  with extra parsley. Great over white rice or on its own.

Nutrition Info