Chicken and Andouille Gumbo
Directions
- 1Chop bell pepper, onion, and celery.
- 2Mince garlic.
- 3Slice andouille sausage.
- 4Cut chicken thighs into smaller pieces.
- 5Season chicken with Tony's, onion powder, garlic powder, salt and pepper.
- 6Brown andouille sausage in a pot and remove.
- 7Brown chicken thighs and remove.
- 8Make a roux by melting butter and oil, then slowly whisk in flour until it looks like melted chocolate. This takes patience!
- 9Add the trinity (bell pepper, onion, and celery) and cook for a few minutes.
- 10Add minced garlic.
- 11Add chicken broth.
- 12Add more seasoning and bay leaves.
- 13Once it boils, add back in the chicken and sausage.
- 14Reduce to a simmer for at least a few hours; the longer the better.
- 15Serve over rice and garnish with parsley.
Ingredients
- 1 bell pepper
- 1 onion
- 1 cup celery
- 4 cloves garlic
- 1 pound andouille sausage
- 2 pounds chicken thighs
- 1 tablespoon Tony's seasoning
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 0.5 cup oil
- 0.5 cup butter
- 1 cup flour
- 4 cups chicken broth
- 2 bay leaves
- 1 tablespoon parsley
- 1 cup rice
Equipment
knifecutting boardlarge potwooden spoonbowlmeasuring cupmeasuring spoons