American · Dinner
Chicken and sausage gumbo
A dark roux-based stew from New Orleans built with chicken thigh and andouille sausage, simmered with the Creole trinity of celery, bell pepper and onion, seasoned with filé and Cajun spice, and served over white rice with scallion and hot sauce.
$5
20 minsPrep
70 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
588Calories
38.2gProtein
33.4gFat
34.8gCarbs
4.6gSugar
2.8gFiber
1312mgSodium
165mgChol
8.6gSat Fat
758mgPotassium
71mgCalcium
3.4mgIron
1.1mcgVitamin B12
25mgVitamin C
protein-rich
rich-umami
all-time-classics
gluten-free
Instructions
1
Prep
Cut the chicken thigh into chunks, slice the andouille into rounds, and dice the onion, celery, bell pepper and garlic.
2
Sear
Heat oil in a heavy pot over medium-high heat and brown the chicken and sausage for 5 minutes until sausage releases fat.
3
Toast
Add cornstarch to the pot over medium-low heat, stirring constantly for 8 to 10 minutes until golden and fragrant.
4
Sweat
Stir in the onion, celery and bell pepper and cook over medium heat for 4 minutes until vegetables soften.
5
Bloom
Add garlic, smoked paprika, Cajun chili powder and thyme, stirring for 30 seconds over medium heat until fragrant.
6
Simmer
Pour in stock and crushed tomato, add bay leaf and return chicken and sausage to pot, simmering uncovered over medium-low heat for 35 minutes until chicken is fork-tender.
7
Finish
Off heat, stir in filé powder and season with salt and black pepper to taste.
8
Plate
Spoon cooked white rice into a bowl, ladle gumbo over it, scatter sliced scallion on top, and serve hot sauce on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz397g boneless chicken thigh
- 4 oz114g andouille sausage
- 4 tbsp56g vegetable oil
- 4 tbsp32g cornstarch
- 1/2 cup60g onion
- 4 tbsp30g celery
- 4 tbsp30g green bell pepper
- 2 clove2 clove garlic
- 1 1/2 cup360ml chicken stock
- 4 tbsp60g canned crushed tomato
- 1 tsp1 tsp smoked paprika
- 1 tsp1 tsp Cajun-style chili powder
- 1/2 tsp1/2 tsp dried thyme
- 22 bay leaf
- 1/2 tsp1/2 tsp filé powder
- 22 scallion
- 2/3 cup130g cooked white rice
- hot sauce, to taste
- salt and black pepper, to taste
