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!