Happy Fat Tuesday, friends! A day to glutton and gorge! Mardi Gras is such a wonderful time to enjoy regional cuisine. Here is a fun easy gumbo that is full of flavor and hits all the notes of creole cuisine!
Chicken and Andouille Sausage Gumbo
- 1 pound andouille sausage, cut into 1/4-inch-thick slices
- 5 skinless boneless chicken thighs
- vegetable oil
- 3/4 cup all-purpose flour
- 1 medium onion, chopped
- 1 green pepper, chopped
- 3 celery ribs, chopped
- 2 quarts hot water, or chicken broth
- 5 cloves garlic, minced
- 2 bay leaves
- 1 Tbsp Worcestershire sauce
- 1 Tbsp creole seasoning
- ½ tsp dried thyme
- 1 tsp hot sauce less or more based of your heat preference
- 4 green onions, sliced
- hot cooked rice
- Filé powder (optional)
- Sprinkle 1 teaspoon of creole seasoning and season the chicken thighs. Salt as well. Set aside
- Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
- Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
- Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate color
- Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.
- Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
- Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.