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!
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!