Spicy Chicken and Andouille Cajun Gumbo
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Spicy Chicken and Andouille Cajun Gumbo calories by ingredient
Introduction
The key to the flavor is making the dry dark roux. See the tips section on creating that ahead of the rest of the recipe. The key to the flavor is making the dry dark roux. See the tips section on creating that ahead of the rest of the recipe.Number of Servings: 4
Ingredients
-
1/2 cup All-purpose Unbleached Flour*
1 tsp Extra Virgin Olive Oil
1 small Green Bell Peppers, chopped
1 medium Onions, chopped
1.5 large (11"-12" long) Celery stalks, chopped
4 cloves Garlic, minced
1 Bay Leaf
1 tsp dried Thyme
1 tsp Black Pepper
1/4 tsp Cayenne
1 tsp ground Paprika
3 cups Light & Fat Free Chicken Broth, divided
1 lb of boneless/skinless Chicken Thighs
1/2 lb Cajun Style Andouille Sausage (cooked), cut in half lengthwise then sliced
6 oz sliced Okra
1/2 tsp White Vinegar
Tips
*To make an easy dry dark roux: preheat the oven to 425 degrees and add the flour to an oven proof stainless-steel, or other light colored, skillet. Bake, on middle oven rack, for 30-45 minutes stirring occasionally until it reaches the color of cinnamon and remove from pan promptly. It will start to darken quickly near the end of it's cook time so check it often towards the end. It can be stored in an airtight container in a cool/dark place for up to 6 months.
Directions
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
