Gumbo with Chicken and Andouille Sausage

Votes: 1

Time: 1 hour 35 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 638, total fat 44 G., saturated fats 16 G., proteins 31 G., carbohydrates 29 G., fiber 2 G., cholesterol 122 mg, sodium 1214 mg, sugar 5 G.

This quick version of Cajun gumbo features the classic combination of chicken and andouille sausage. This version of gumbo lacks the traditional tomatoes, but the sweet and hot peppers, along with spices, create a rich flavor. Sassafras powder (or filé) helps thicken the sauce. It also adds flavor, so you can add a little when serving. Serve with white rice, drizzling with hot sauce if desired.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons of vegetable oil
2 chicken breast chops
900 g andouille sausage, cut into 2 cm thick circles.
110 g unsalted butter
1 cup flour
1/4 cup Cajun seasoning
2 green bell peppers, seeded and cut into pieces
1 white onion, finely chopped
4 stalks celery, finely chopped
2 jalapeños, finely chopped (seeds can be removed)
4 cloves of garlic
Chicken broth base for 8 cups of broth
2 bay leaves
2 tbsp sassafras powder (fillet) + extra for serving
To serve: boiled white rice, hot sauce

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken breasts, andouille sausage, celery, chili pepper, sweet pepper, Cajun seasoning, rice

Cooking the dish according to the recipe:

Place oil in a saucepan, add chicken and sausages and heat over medium-high heat.
Fry the chicken until golden brown and the sausage until it's cooked through, but not completely cooked through. Once the pieces are golden brown, remove them with a slotted spoon and transfer to a plate, leaving the fat in the pan. Fry for about 10 minutes.

Add the butter, flour, and Cajun seasoning to the saucepan. Cook over medium heat, stirring constantly, until the roux turns a rich, dark caramel color, 10 to 15 minutes.
Add the bell pepper, onion, celery, jalapeño, and garlic. Season with salt and pepper to taste. Cook, stirring to coat, until the vegetables are tender, 5 to 8 minutes. Then add the broth base and 8 cups of water and stir. Add the bay leaf and, covered, simmer until the gumbo thickens, 30 minutes to 1 hour.
Return the chicken and sausage to the pan, then add the sassafras. Cook over low heat, uncovered, for another 30 minutes.
Shred the chicken in the pan with two forks. Serve the gumbo over rice, drizzled with hot sauce and sprinkled with sassafras.

Categories:

recipe / Calorie content of prepared meals / Main courses / Cereals, legumes / Vegetables and mushrooms / Bird / / Food Network - recipes / Cajun cuisine

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