Skip to content
Menu
Texas Style Chicken & Andouille Sausage Gumbo
Plato principal

Texas Style Chicken & Andouille Sausage Gumbo

3 h 20 minPara 6Nutri-Score C€€
de @marriedtobbq15 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • andouille sausage (chopped)Carne450 g
  • beef tallow (or oil, for browning)Otro15 ml
  • boneless skinless chicken thighs (whole or cut into pieces)Carne450 g
  • onion powderEspecias3 g
  • garlic powderEspecias3 g
  • Slap Ya Mama seasoning (divided)Especias12 g
  • onion (diced)Frutas y verduras1 pieza
  • bell pepper (diced)Frutas y verduras1 pieza
  • celery stalks (diced)Frutas y verduras3 piezas
  • roux (jarred, divided)Despensa90 g
  • garlic (minced)Frutas y verduras4 piezas
  • bone brothDespensa710 ml
  • waterOtro710 ml
  • bouillonDespensa10 g
  • bay leavesEspecias2 piezas
  • green onions (sliced)Frutas y verduras4 piezas
  • white rice (cooked, for serving)Cereales300 g
  • gumbo filé (for serving)Especias5 g
  • potato salad (for serving)Fresco200 g

por ración

Nutrición

482kcal

Carbohidratos
50 g
Proteínas
22 g
Grasas
22 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • wooden spoon

paso a paso

Preparación

  1. Brown the andouille

    • Chop the andouille sausage.
    • Heat the beef tallow in a large pot and brown the sausage until nice and crispy.
    • Set the sausage aside.
    Paso 1

  2. Brown the chicken

    • Season the chicken thighs with onion powder, garlic powder and Slap Ya Mama.
    • Brown them in the same pot, then set aside with the sausage.
    Paso 2

  3. Cook the Trinity

    • Add the diced onion, bell pepper and celery to the pot.
    • Cook down while scraping the browned bits off the bottom with a spoon.
    • Stir in a few tablespoons of roux and let it cook a few minutes.
    • Add as much garlic as you like.
    Paso 3

  4. Add broth and season

    • Pour in the bone broth and water.
    • Season with more Slap Ya Mama and the bouillon.
    • Bring to a boil, then stir in a couple more tablespoons of roux.
    Paso 4

  5. Simmer the gumbo

    • Return the sausage and chicken to the pot.
    • Add the bay leaves, cover and simmer for a few hours.
    Paso 5

  6. Finish with green onions

    • Right before serving, add the green onions and let them soften.
    Paso 6

  7. Serve

    • Serve over white rice.
    • Offer gumbo filé on the side and top with a spoonful of potato salad if you like.
    Paso 7
Obtener Mezze