Chicken and Andouille Gumbo

Slow-simmered dark roux gumbo packed with tender chicken thighs and smoky andouille sausage, served over white rice with a side of braised collard greens.

• Prep: 25 min
• Cook: 1 hr 5 min
• Total: 1 hr 30 min
• Servings: 2
• Cuisine: Creole
• Difficulty: Medium
• Cost: $8.20/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• comfort food
• classic
• boil
• spicy
• smoky

Ingredients

• 1 pound chicken thigh (boneless, skinless, cut into bite-sized pieces)
• 0.5 pound andouille sausage (sliced into 1/2-inch rounds)
• 0.25 cup vegetable oil
• 0.25 cup all-purpose flour
• 1 yellow onion (medium, diced)
• 1 green bell pepper (medium, diced)
• 2 piece celery (diced)
• 3 clove garlic (minced)
• 3 cup chicken broth
• 1 teaspoon Creole seasoning
• 1 bay leaf
• 1 cup white rice (uncooked)
• 2 cup water
• 0.5 pound collard greens (washed and chopped)
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Combine 1 cup white rice and 2 cups water with 1/4 teaspoon salt in a medium saucepan. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Remove from heat and let sit covered.
2. In a heavy dutch oven over medium heat, heat 1 tablespoon vegetable oil. Add sliced andouille sausage and brown for 5 minutes. Remove sausage with a slotted spoon and set aside.
3. Add remaining 3 tablespoons vegetable oil and 1/4 cup all-purpose flour to the pot. Stir constantly over medium-low heat for 20 to 25 minutes until the roux turns a deep chocolate brown color.
4. Add yellow onion, green bell pepper, and celery to the roux. Stir and cook for 5 minutes until vegetables soften.
5. Stir in garlic, Creole seasoning, chicken thigh pieces, and browned andouille sausage. Cook for 2 minutes.
6. Slowly pour in chicken broth while stirring continuously. Add bay leaf, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
7. While gumbo simmers, heat a separate skillet over medium heat with 1/2 cup water, chopped collard greens, apple cider vinegar, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover and braise for 15 minutes until tender.
8. Remove bay leaf from gumbo. Serve hot gumbo in bowls over steamed white rice with braised collard greens on the side.

Notes

Building a dark brown roux requires patience and constant stirring to prevent burning. If the roux shows black specks, discard and start over.

Nutrition (per serving)

• Calories: 780
• Protein: 52 g
• Carbohydrates: 64 g
• Fat: 36 g
• Fiber: 5 g
• Sodium: 1250 mg
• Saturated Fat: 9 g
• Sugar: 3.5 g
• Cholesterol: 165 mg