Chicken and Andouille Gumbo

210 mins
Serves 1
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Directions

  1. 1Chop bell pepper, onion, and celery.
  2. 2Chop bell pepper, onion, and celery.
  3. 3Chop bell pepper, onion, and celery.
  4. 4Mince garlic.
  5. 5Mince garlic.
  6. 6Mince garlic.
  7. 7Slice andouille sausage.
  8. 8Slice andouille sausage.
  9. 9Slice andouille sausage.
  10. 10Cut chicken thighs into smaller pieces.
  11. 11Cut chicken thighs into smaller pieces.
  12. 12Cut chicken thighs into smaller pieces.
  13. 13Season chicken with Tony's, onion powder, garlic powder, salt and pepper.
  14. 14Season chicken with Tony's, onion powder, garlic powder, salt and pepper.
  15. 15Season chicken with Tony's, onion powder, garlic powder, salt and pepper.
  16. 16Brown andouille sausage in a pot and remove.
  17. 17Brown andouille sausage in a pot and remove.
  18. 18Brown andouille sausage in a pot and remove.
  19. 19Brown chicken thighs and remove.
  20. 20Brown chicken thighs and remove.
  21. 21Brown chicken thighs and remove.
  22. 22Make a roux by melting butter and oil, then slowly whisk in flour until it looks like melted chocolate. This takes patience!
  23. 23Make a roux by melting butter and oil, then slowly whisk in flour until it looks like melted chocolate. This takes patience!
  24. 24Make a roux by melting butter and oil, then slowly whisk in flour until it looks like melted chocolate. This takes patience!
  25. 25Add the trinity (bell pepper, onion, and celery) and cook for a few minutes.
  26. 26Add the trinity (bell pepper, onion, and celery) and cook for a few minutes.
  27. 27Add the trinity (bell pepper, onion, and celery) and cook for a few minutes.
  28. 28Add minced garlic.
  29. 29Add minced garlic.
  30. 30Add minced garlic.
  31. 31Add chicken broth.
  32. 32Add chicken broth.
  33. 33Add chicken broth.
  34. 34Add more seasoning and bay leaves.
  35. 35Add more seasoning and bay leaves.
  36. 36Add more seasoning and bay leaves.
  37. 37Once it boils, add back in the chicken and sausage.
  38. 38Once it boils, add back in the chicken and sausage.
  39. 39Once it boils, add back in the chicken and sausage.
  40. 40Reduce to a simmer for at least a few hours; the longer the better.
  41. 41Reduce to a simmer for at least a few hours; the longer the better.
  42. 42Reduce to a simmer for at least a few hours; the longer the better.
  43. 43Serve over rice and garnish with parsley.
  44. 44Serve over rice and garnish with parsley.
  45. 45Serve over rice and garnish with parsley.

Ingredients

  • 1 bell pepper
  • 1 bell pepper
  • 1 bell pepper
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 cup celery
  • 1 cup celery
  • 1 cup celery
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 pound andouille sausage
  • 1 pound andouille sausage
  • 1 pound andouille sausage
  • 2 pounds chicken thighs
  • 2 pounds chicken thighs
  • 2 pounds chicken thighs
  • 1 tablespoon Tony's seasoning
  • 1 tablespoon Tony's seasoning
  • 1 tablespoon Tony's seasoning
  • 1 tablespoon onion powder
  • 1 tablespoon onion powder
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon pepper
  • 1 teaspoon pepper
  • 0.5 cup oil
  • 0.5 cup oil
  • 0.5 cup oil
  • 0.5 cup butter
  • 0.5 cup butter
  • 0.5 cup butter
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 1 tablespoon parsley
  • 1 tablespoon parsley
  • 1 tablespoon parsley
  • 1 cup rice
  • 1 cup rice
  • 1 cup rice

Equipment

knifecutting boardlarge potwooden spoonbowlmeasuring cupmeasuring spoons