Chicken and Andouille Sausage Gumbo

3 mins
Serves 1
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Directions

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