
Chicken & Andouille Sausage Gumbo
Prep Time: 45 minutes / Cooking Time: 1 hour 30 minutes
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Gumbo will always be one of my favorites. Make it with chicken and andouille like in this recipe or make it with seafood. It'll be delicious either way, just don't mess up the roux.
Step 1
Cut the chicken thighs into cubes and toss in a bowl with cajun seasoning. Set aside to marinate for 30 minutes. Slice the andouille sausage into cubes as well and set aside. Place 1 large yellow onion, 4 stalks of celery, and 1 green bell pepper and roughly chop them in a food processor.
Step 2
In a large stock pot or dutch oven, heat up 2 tbsp of avocado oil over medium-high heat and brown the andouille sausage, remove. Add another 2 tbsp of avocado oil and brown the chicken until golden, remove. In the same pot, add 3/4 cup of avocado oil and 1 cup of flour. Stir or whisk continuously to make the roux until it is a rich dark brown color, about 30 minutes.
Step 3
Add the holy trinity (yellow onion, celery, and green bell pepper) to the pot with 6 cloves of minced garlic and saute until tender and fragrant, about 5 minutes. Toss in 1 package of frozen cut okra and 6 cups of chicken broth.
Step 4
Season with 1/2 tsp (dried thyme, dried oregano, and dried parsley) 1 tsp (cayenne pepper, smoked paprika, onion powder, garlic powder) and add 3 bay leaves. Bring the pot to a simmer and simmer uncovered for 20 minutes.
Step 5
Add the chicken and andouille back to the pot and simmer for another 20 minutes, uncovered.
Step 6
Serve with white rice, green onions, fresh parsley, and Louisiana hot sauce.

Ingredient List
Chicken Thighs - Andouille Sausage - Yellow Onion - Celery - Green Bell Pepper - Frozen Okra - Garlic - Green Onion - Cajun Seasoning - Cayenne Pepper - Smoked Paprika - Onion Powder - Garlic Powder - Bay Leaves - Oregano - Thyme - Parsley - Salt - Black Pepper - Chicken Broth - Avocado Oil - Flour