dinner · dairy-free
Chicken and andouille gumbo
A slow-stirred dark roux, the holy trinity of onion, celery and pepper, then chicken thighs and andouille simmered in stock and ladled over rice.
- Time
- 75min
- Steps
- 4
Ingredients
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Allergens
Contains wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Dice the onion, celery and bell pepper before you start. Cut the chicken thighs into bite-size pieces and slice the andouille.
-
2
Heat the oil in a heavy pot over medium heat. Whisk in the flour and stir steadily until the roux is the color of milk chocolate, 12 to 18 minutes. Lower the heat if it darkens too fast.
-
3
Stir in the diced vegetables and cook 4 minutes. Whisk in the chicken stock gradually, then add the chicken and sausage. Simmer uncovered for 25 to 30 minutes, until the chicken reaches 74°C (165°F) and the broth thickens a little.
-
4
Reheat the rice until steaming hot, divide it among bowls and ladle the gumbo over it.
