Andouille and Chicken Gumbo with Black-eyed Peas and Greens
Sooooooooooooooo Good!. I decide to make the Andouille and Chicken Gumbo this weekend in spite of the terribly long ingredients list. What really caught my attention was the addition to black-eyed peas and greens "Wow" I love both and the nutritional value of these vegetables is amazing. After what seemed like "forever" the recipe was completed and it is a winner. I love this dish! Shared it with a friend and she felt the same way. Wonderful flavor and creamy sauce. Since I am a true Southern Soul Sister just had to add hot sauce and a little more salt to the mixture. Thank you for this recipe. My only gripe: toooooooooo many ingredients! But, what is gumbo without a little/lot of work? Right? — Elaine Freeney
- 1 package (13.5 ounce) JOHNSONVILLE® Premium Fully Cooked Andouille Sausage Rope, cut into 1/4-inch slices
- 1-1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1-1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup Pompeian OlivExtra® Premium oil blend, divided
- 3/4 cup all-purpose flour
- 1 medium onion, finely diced
- 3 green onions, thinly sliced – reserve green portion for garnish
- 1 stalk celery, finely diced
- 1 tablespoon Gourmet Garden garlic
- 1 medium green pepper, finely chopped
- 1 medium red bell pepper, cut into 1-inch pieces
- 5 cups chicken broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 can (15.5 ounces) black-eyed peas, drained and rinsed
- 1-1/2 cups coarsely chopped collard greens (center ribs removed)
- 1 cup fresh or frozen okra, cut in 1/2-inch slices
- 1 teaspoon gumbo filé
- 2 pouches Uncle Ben's® Ready Rice® Original long grain rice prepared according to package directions
- Original Louisiana Hot Sauce
- In a small bowl, combine salt, pepper, paprika and cayenne pepper.
- Sprinkle seasoning mixture evenly over chicken pieces.
- In a Dutch oven, heat 1/4 cup olive oil over medium heat and sauté sausage slices on both side; remove sausage and repeat with chicken, browning evenly on all sides; remove and set aside.
- In the same Dutch oven, on medium heat, add remaining olive oil.
- Slowly add flour, stirring constantly for 12-15 minutes or until the roux is golden brown in color.
- Reduce heat to low; add onions and stir occasionally for 3 minutes.
- Add green onions, celery, garlic and green pepper. Continue to cook and stir for 3 minutes.
- Add red bell pepper and cook 3 minutes longer.
- Gradually stir in broth. Add bay leaf, thyme, reserved sausage and chicken and bring to a boil.
- Cover, reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
- Add black-eyed peas, greens and okra and simmer for 5 minutes.
- Remove from heat; add gumbo filé, cover and let sit for 5 minutes before serving.
- Serve over hot rice.