Chicken and Andouille Sausage Gumbo
Isaac Toups' Chicken and Andouille Sausage Gumbo
Nathan Congleton / TODAY
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Rating:
3.4444444 (108 rated)
Cook time:
Prep time:
Servings:
4-6

I love this recipe because pretty much all grocery stores stock sausage and chicken. So pretty much, everyone can make this simple yet awesome Cajun stew.

Technique tip: Get the oil hot for the roux before you add flour to quicken the browning process. The roux should be dark brown.

Swap option: Many types of sausage can be substituted, although smoked sausages are best. Also many types of braising meats can replace or accompany chicken.

Ingredients

    • 1 pound boneless, skinless chicken thighs
    • Kosher salt, to taste
    • 1 teaspoon freshly ground black pepper, plus more to taste
    • 1/2 cup grapeseed oil, plus 1 tablespoon
    • 1/2 cup all-purpose flour
    • 6 cloves garlic, minced
    • 2 stalks celery, diced
    • 1 jalapeño, seeded and minced
    • 1 small green bell pepper, diced
    • 1 small yellow onion, diced
    • 8 ounces amber-style beer
    • 4 cups chicken stock
    • 1 teaspoon fresh thyme
    • 4 bay leaves
    • 1 pound andouille sausage, cut into 1/4-inch coins
    • Cayenne pepper, to taste
    • Cooked white rice, for serving
    • Sliced scallions, for serving

Preparation

1. Preheat broiler to medium-high heat. Line a baking sheet with parchment paper.

2. Season the chicken with salt and pepper and rub with one tablespoon of grapeseed oil. Place the seasoned chicken on the prepared baking sheet and broil until slightly charred and golden, about 10 minutes, and set aside.

3. Heat a thick bottomed 4-quart Dutch oven over medium. Add the remaining oil and flour and, using a whisk, stir constantly, taking care not to allow any to splash and burn you, until the roux has turned dark brown (the color of a bar of Hershey's chocolate is about right), about 25 minutes.

4. Add the garlic, celery, jalapeño, bell pepper and onion and cook for one minute. Add the beer to deglaze, then add the stock, thyme, bay leaves and 1 teaspoon black pepper. Stir slowly and continuously until the gumbo is back to a simmer, then add the chicken thighs and the sausage. Bring to a simmer and cover. Cook, stirring occasionally, for 3 hours. Gumbo should thick but not like gravy. Season with cayenne and serve with cooked rice. Top with scallions and enjoy!

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