Andouille and Chicken Gumbo
Andouille and Chicken Gumbo
This one-pot wonder is loaded with Johnsonville® Andouille Rope Sausage, boneless chicken thighs, onions, green bell peppers, celery and Creole seasoning in a dark roux. Serve it with buttered grain bread and long grain white rice for a Mardi Gras meal sensation.
Ingredients
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2
packages (13.5 ounces each) JOHNSONVILLE® Andouille Rope Sausage, cut into coin-slice pieces
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1-pound chicken thighs, boneless and cut into ½-inch pieces
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1 cup plus 2
tablespoons vegetable oil, divided
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1
cup flour
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2
cups chopped onion
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1
cup chopped green bell pepper
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1
cup chopped celery
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3
bay leaves
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Kosher salt, to taste
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1
tablespoon black pepper
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3
tablespoons Creole or Cajun seasoning
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1
teaspoon cayenne pepper
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8
cups chicken or vegetable stock
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Cooked rice, for serving
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Parsley, to garnish
REVIEWS
Directions
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In a large stock pot, cook and stir sausage in 1 tablespoon oil over medium heat until browned; about 4 minutes. Remove sausage and set aside.
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In the same stock pot, cook and stir chicken in 1 tablespoon oil over medium heat until browned; 5-6 minutes. Remove chicken and set aside.
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In the same stock pot, heat 1 cup oil over medium heat. Gradually add flour to form a roux stirring continuously; not to burn. When it has reached the color of chocolate, add onions and cook until translucent, about 5 minutes. Add bell pepper and celery and continue to cook in the roux until softened, about 4 minutes. Stir in seasonings.
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Add stock slowly and stir.
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Add sausage and chicken; stir. Bring to a boil, reduce heat and simmer for 30-45 minutes.
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Serve with rice and garnish with parsley.
Multi-Cooker Directions
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In the Multi-Cooker, cook and crumble sausage in 1 tablespoon oil on sauté setting, add the onions, pepper and celery, cooking until sausage is browned and vegetables are tender; about 10 minutes.
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Remove from Multi-Cooker.
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Add 1 tablespoon oil and chicken.
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Select sauté setting, cook and stir until chicken is cooked through; remove from Multi-Cooker.
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Add 1 cup oil and flour to Multi-Cooker.
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Select sauté setting, cook and stir until caramel colored; about 20 minutes.
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Add remaining ingredients.
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Secure lid on pot and close pressure-release valve.
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Select manual-high pressure for 5 minutes; use quick pressure release to depressurize.
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Serve with rice and garnish with parsley.