Chicken and Andouille Gumbo

Servings

Serving size

about 1 1/2 cups

COOKING TIME

180 Minutes

This recipe can easily be multiplied and makes very good leftovers. Like most soups, it is better the next day.

Serve with Brown Rice

Ingredients

1/2 cup All purpose flour or garbanzo flour

3 ounce Andouille or other spicy sausage (diced)

8 ounces Boneless, skinless chicken thighs (cut into 1/2 inch cubes)

2 Tbsp. Olive oil

3 clove Garlic, raw (minced)

1 large White or yellow onions (diced)

1 large Green bell peppers (seeded and diced)

3 Medium stalk Celery, raw (diced)

2 cup Water

4 cups No salt added vegetable stock (or no salt added chicken stock)

1 Tbsp. Worcestershire sauce

2 tsp. Creole Gumbo File

1 tsp., leaves Dried thyme

2 tsp. Tabasco sauce (to taste)

3 tsp. Salt Free Creole Seasoning (to taste)

3 leaf Bay leaves

Instructions

Place the flour in a large skillet over medium high heat.

Cook for 10 to 20 minutes. Shake the pan frequently and watch carefully so the flour browns but does not burn.

Set aside.

Place the sausage in a stock pot over medium high heat. Cook, stirring frequently, for about 2 minutes.

Add the chicken thighs and cook for about 5 minutes. Stir frequently.

Add the olive oil to the pan and stir well.

Add the onions, celery and peppers.

Cook for about ten minutes. Stir frequently.

Add the browned flour and stir to blend into the veggies and chicken mixture.

Slowly add the water while stirring continuously.

Add the stock, Worcestershire, gumbo file, thyme, Tabasco, Creole seasoning, chicken, sausage, and bay leaves.

Stir well and cover partially.

Reduce the heat and simmer for 2 1/2 hours. Stir about every 30 minutes.

Serve over brown rice.

Serve this recipe with one of these starch side dishes.

Brown Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…

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Special Diet Information

Click on the icon for information.

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use garbanzo flour and not wheat flour in this dish. Lea & Perrins Worcestershire sauce is gluten-free.

Sodium

This is a low sodium recipe.

Recipe Notes

Gumbo is pretty easy to make.

Toasting the flour is an almost foolproof way to get the deep nutty brown color you want in a gumbo but also helps avoid clumping of the flour.

The key is to use the fat from the sausage and chicken, combine it with the olive oil and then add the toasted flour slowly. Stir as you adding the liquid to thicken your gumbo.

Choose your sausage wisely. Good quality sausage is not all that unhealthy except for the amounts of sodium. Look for a sausage that is around 100 calories per ounce and between 300 and 400 mg sodium. Because the gumbo simmers so long you won’t need added salt.

It does take a full 2 to 3 hours to simmer. The flour in the roux helps thicken the soup, but so does the filé, which is actually dried and ground sassafras root. The filé not only offers the distinctive pungent flavor but also helps give the soup a silky texture. If you can’t find it, use a 10 ounce bag of frozen okra (or about a pound of fresh sliced okra)

"My father always taught by telling stories about his experiences. His lessons were about morality and art and what insects and birds and human beings had in common. He told me what it meant to be a man and to be a Black man. He taught me about love and responsibility, about beauty, and how to make gumbo."

Walter Mosley, Author