Are you craving a comforting, flavorful meal that's bursting with authentic Cajun spices? Look no further! This Chicken and Andouille Sausage Gumbo recipe is a delicious and relatively easy way to bring a taste of Louisiana to your kitchen. Perfect for a cozy weeknight dinner or a weekend gathering, this hearty gumbo is sure to become a family favorite. It's a fantastic example of healthy meals that don't compromise on taste. This easy recipe is quick to make, even for beginners in homemade cooking, and it showcases the best recipes for using andouille sausage.
Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 pound andouille sausage, sliced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 4 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup long-grain white rice
- 1 bay leaf
- 1 tablespoon chopped fresh parsley, for garnish
- Green onions, chopped (for garnish, optional)
Instructions:
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and andouille sausage and cook until browned, about 5-7 minutes. Remove the chicken and sausage from the pot and set aside.
Step 2: Build the Flavor Base
Add the onion, green bell pepper, and celery to the pot and cook until softened, about 5-7 minutes. Stir in the garlic, Cajun seasoning, paprika, and cayenne pepper (if using) and cook for another minute until fragrant.
Step 3: Simmer the Gumbo
Return the chicken and sausage to the pot. Pour in the chicken broth and diced tomatoes. Add the bay leaf and bring the mixture to a boil. Reduce heat to low, cover, and simmer for at least 20 minutes, or until the chicken is cooked through.
Step 4: Add Rice and Finish
Stir in the rice and continue to simmer for another 15-20 minutes, or until the rice is cooked and the liquid has thickened into a flavorful gumbo. Remove the bay leaf before serving.
Step 5: Garnish and Serve
Garnish with fresh parsley and green onions (if using). Serve hot with crusty bread for dipping.
Cooking Tips and Variations:
- For a richer flavor, use bone-in, skin-on chicken thighs.
- Feel free to add other vegetables like okra, corn, or mushrooms.
- If you prefer a spicier gumbo, add more cayenne pepper or a pinch of chili powder.
- For a thicker gumbo, stir in a tablespoon of cornstarch mixed with a little cold water at the end of cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Protein: Approximately 30-35g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 25-30g
This Chicken and Andouille Sausage Gumbo is a delicious and satisfying meal that's perfect for any occasion. It's one of those quick dinner ideas that tastes like you spent hours in the kitchen! Enjoy this flavorful and easy recipe!