Spicy Chicken and Andouille Cajun Gumbo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup All-purpose Unbleached Flour*1 tsp Extra Virgin Olive Oil1 small Green Bell Peppers, chopped 1 medium Onions, chopped1.5 large (11"-12" long) Celery stalks, chopped 4 cloves Garlic, minced1 Bay Leaf1 tsp dried Thyme1 tsp Black Pepper 1/4 tsp Cayenne 1 tsp ground Paprika 3 cups Light & Fat Free Chicken Broth, divided1 lb of boneless/skinless Chicken Thighs1/2 lb Cajun Style Andouille Sausage (cooked), cut in half lengthwise then sliced6 oz sliced Okra 1/2 tsp White Vinegar
See Tip section on how to use the flour to make a dry dark roux.
In a 5qt pot add the oil, onion, celery, bell peppers and saute until sweated. Then add garlic, bay leaf, thyme, pepper, cayenne and paprika and saute a few more minutes.
Add 2 cups of the stock to the pot, and the chicken, and simmer for 15-20 minutes until chicken is cooked through flipping over half way. Once cooked pull from the pot and set aside to cool and then shred it.
In a separate bowl mix the dark roux flour and remaining broth, both should be at room temperature, together whisking until becomes a slurry. Add the slurry, sausage and okra to the pot and simmer for 15 minutes.
Remove the bay leaf and add shredded chicken to the pot and simmer until warmed through about 5 more minutes. Ladle the gumbo over rice, garnish with the scallions (optional), and serve with hot sauce.
Serving Size: 4 Servings
In a 5qt pot add the oil, onion, celery, bell peppers and saute until sweated. Then add garlic, bay leaf, thyme, pepper, cayenne and paprika and saute a few more minutes.
Add 2 cups of the stock to the pot, and the chicken, and simmer for 15-20 minutes until chicken is cooked through flipping over half way. Once cooked pull from the pot and set aside to cool and then shred it.
In a separate bowl mix the dark roux flour and remaining broth, both should be at room temperature, together whisking until becomes a slurry. Add the slurry, sausage and okra to the pot and simmer for 15 minutes.
Remove the bay leaf and add shredded chicken to the pot and simmer until warmed through about 5 more minutes. Ladle the gumbo over rice, garnish with the scallions (optional), and serve with hot sauce.
Serving Size: 4 Servings
Nutritional Info Amount Per Serving
- Calories: 321.9
- Total Fat: 11.6 g
- Cholesterol: 119.0 mg
- Sodium: 761.2 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 3.1 g
- Protein: 33.9 g