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February 25, 2014

Chicken & Andouille Gumbo

I’ve taken this Chicken & Andouille Gumbo and made it healthier so you can dive into a bowl of Southern goodness without the guilt!

Wait…I know what you’re thinking.  What on earth is Andouille?  Did I read your mind? 🙂  I wondered the same thing when I first saw this recipe for Chicken & Andouille Gumbo in a Taste of Home Magazine.  Well I’ll tell you.  Andouille is a smoked sausage that is often used in Cajun cooking.

We’re huge fans of gumbo at my house.  I think I may have had Southern roots in another life, because their cuisine just calls to me.  This is another comfort food dish that will make your tummy happy.  It’s hearty and filling and oh-so-flavorful.  I should warn you that it’s got a slight kick, as gumbo usually does, so just be prepared. You can adjust the amount of Cajun seasoning to your taste, to reduce the heat.  To me, spice is a necessity, so I say, bring it on!

Do you know what the difference is between gumbo and jambalaya?  I didn’t know until recently.  They are very similar, but gumbo is basically jambalaya in a more “soupy” form.  I’ve had both and it’s hard to pick a favorite…it just depends on what I’m in the mood for at the time.

I adapted the original recipe to save on calories, but the flavor is still fantastic.  I didn’t have Andouille sausage, so I subbed in Kielbasa, and it was deliciouso!

 
{CHICKEN & ANDOUILLE GUMBO}
Adapted from Taste of Home Magazine June/July ’12 issue
 
2 T. Cajun seasoning, divided
1 t. salt, divided
1/2 t. pepper, divided
3 lbs. bone-in chicken thighs, skin removed (I used boneless, skinless chicken breasts)
2 T. olive oil
1/2 c. all-purpose flour
1 large onion, finely chopped
3/4 c. finely chopped green pepper
3/4 cup finely chopped sweet red pepper
2 celery ribs, finely chopped
4 garlic cloves, minced
4 cups water
2 1/2 cups chicken broth, divided
1 1/2 lbs. fully cooked andouille sausage links, sliced (or the equivalent amount of Kielbasa)
2 T. Worcestershire sauce
2 bay leaves
Hot cooked rice
3 green onions, chopped, for garnish (optional)
 
In a bowl or re-sealable bag, mix 1 T. Cajun seasoning, 1/2 t. salt and 1/4 t. pepper; rub over chicken.  In a large pot or Dutch oven, brown chicken in 2 T. oil in batches; remove chicken from the pan.  Add 1/2 c. chicken broth to the same pan; stir in flour until blended.  Cook and stir over medium-low heat for 3 minutes or until browned (do not burn).  Add onion, peppers and celery; cook and stir for 2-3 minutes or until vegetables are tender.  Add garlic; cook 1 minute longer.
 
Gradually add water and remaining (2 c.) chicken broth.  Stir in the sausage, Worcestershire sauce, bay leaves, chicken and the remaining Cajun seasoning, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 1 hour or until chicken is very tender and shreds easily.
 
Remove chicken from pan; cool slightly. Discard bay leaves.  Shred chicken and return to soup; heat through.  Discard bones if using chicken thighs.  Serve gumbo over rice; top with green onions (optional).
 

 

Don’t be intimidated by the long list of ingredients…they all play an important part in the gumbo’s delicious flavor.  This recipe does take some time to make, but it’s more than worth it, and chances are you’ll have tasty leftovers the next night!

Oh boy, did we enjoy this, and I hope you will too!

Filed Under: Dinner Ideas, Recipes, Soups

Reader Interactions

Comments

  1. Evelyn @ My Turn for us says

    February 25, 2014 at 1:58 pm

    My hubby loves Gumbo!!! Pinning for him!! (but of course I love it too so I guess it's really for me, HA:)))
    Great seasoning on the chicken:))
    Hugs
    • Christine Bell says

      February 25, 2014 at 2:06 pm

      It is so flavorful, Evelyn! I hope you love it as much as we do!
  2. Cindy Jamieson says

    February 25, 2014 at 3:11 pm

    This looks fabulous! We really love Cajun flavours and this gumbo looks amazing. Thanks for sharing at Simple Supper Tuesday.
  3. Sheena @ Hot Eats and Cool Reads says

    February 25, 2014 at 3:27 pm

    This looks so delicious!! I will have to try this. Pinning!
    • Christine Bell says

      February 25, 2014 at 4:10 pm

      I hope you enjoy it, Sheena!
  4. Jen Nikolaus says

    February 26, 2014 at 2:14 am

    I am totally going to make this!! I already have my meals planned for the week so I'm thinking next week. I can't wait! I love gumbo! Thanks for the recipe, Christine! PINNED!!! :)
    • Christine Bell says

      February 26, 2014 at 3:38 am

      I can't wait for you to make this, Jen! I hope you guys love it like we did!
    • Jen Nikolaus says

      March 10, 2014 at 5:40 am

      Christine! I made this tonight and everyone LOVED it!!!! It had the just the right amount of spice and the meat was so tender! I'll be making it again for sure! Sharing on FB this week! Thanks for the great recipe!
  5. Jennie says

    February 26, 2014 at 3:21 am

    This looks so good! I am hosting a giveaway on my page this week (posted Monday) and I would love if you would stop by and check it out!
    -Jennie
    http://thediaryofarealhousewife.blogspot.com/
    • Christine Bell says

      February 26, 2014 at 3:38 am

      Hey Jennie! Just stopped by and entered! Thanks for the heads-up!
  6. Sarah Fuller says

    February 26, 2014 at 3:40 pm

    Perfectly tasty for a Mardi Gras celebration or any day for that matter.
    • Christine Bell says

      February 26, 2014 at 4:25 pm

      I completely agree with you Sarah!
  7. DesignedByBH says

    February 27, 2014 at 5:13 am

    One word...YUMMMMMMM! :) Pinned!
  8. Shannon Hawk says

    February 27, 2014 at 3:36 pm

    This looks so good! I love a soup that is full of bold flavors! Yummy! Pinned:)
  9. Jennifer Kurkiewicz says

    February 27, 2014 at 6:34 pm

    YUM, I would love a bowl of this for lunch right now!! Thanks for sharing Christine, pinned :)
  10. Sarah Honey says

    February 28, 2014 at 4:00 pm

    Yummy! That looks amazing! Thank you for sharing and guest hosting Whatever Wednesday on Thank You Honey!
  11. lsstag says

    March 10, 2014 at 11:40 pm

    Christine, I grew up in Laplace, La., the "Andouille Capital of the World" and went to the Andouille festival every year. This is pretty close to my Mom's (and now my) recipe. I like that you slimed it down by making the roux with broth instead of oil. I'll have to give that a try.
  12. FM says

    August 30, 2016 at 3:52 pm

    تنظيف بالدمام
    تنظيف منازل بالدمام
    تنظيف فلل بالدمام
    شركة نظافة شقق بالدمام
    مكافحة حشرات بالدمام
    شركة مكافحة نمل ابيض بالدمام
    افضل شركة رش مبيد بالدمام
    كشف تسربات المياه بالدمام
    شركة تسليك مجارى بالدمام
    تسليك مجارى بالدمام
    شركة تنظيف خزانات بالدمام
    شركة عزل الاسطح بالدمام
    مكافحة حشرات بالاحساء
    شركة تنظيف بالاحساء
    شركة كشف تسربات المياه بالاحساء


  13. FM says

    August 30, 2016 at 3:57 pm


    شركات مكافحة الحشرات بالطائف
    شركة نقل عفش بالطائف
    شركة تنظيف بالطائف
    شركة نظافة خزانات بالطائف
    شركة تنظيف فلل بالطائف
    شركة تنظيف شقق بالطائف
  14. FM says

    August 30, 2016 at 3:59 pm


    تسليك مجارى وشفط بيارات
    رش مبيدات ومكافحة حشرات
    شركات تنظيف
    كشف تسربات وعزل خزانات
    نقل اثاث وتخزين الاثاث


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Hi! I'm Christine, and I'm addicted to Pinterest! I love sharing creative "pin"-spiration by way of delicious recipes, fun crafts, party ideas, and DIY projects. I hope you'll stop by often!

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