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Texas Style Chicken & Andouille Sausage Gumbo
Plat

Texas Style Chicken & Andouille Sausage Gumbo

3 h 20Pour 6Nutri-Score C€€
par @marriedtobbq15 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • andouille sausage (chopped)Viandes450 g
  • beef tallow (or oil, for browning)Autres15 ml
  • boneless skinless chicken thighs (whole or cut into pieces)Viandes450 g
  • onion powderÉpices3 g
  • garlic powderÉpices3 g
  • Slap Ya Mama seasoning (divided)Épices12 g
  • onion (diced)Fruits et légumes1 morceau
  • bell pepper (diced)Fruits et légumes1 morceau
  • celery stalks (diced)Fruits et légumes3 morceaux
  • roux (jarred, divided)Épicerie90 g
  • garlic (minced)Fruits et légumes4 morceaux
  • bone brothÉpicerie710 ml
  • waterAutres710 ml
  • bouillonÉpicerie10 g
  • bay leavesÉpices2 morceaux
  • green onions (sliced)Fruits et légumes4 morceaux
  • white rice (cooked, for serving)Céréales300 g
  • gumbo filé (for serving)Épices5 g
  • potato salad (for serving)Produits frais200 g

par portion

Nutrition

482kcal

Glucides
50 g
Protéines
22 g
Lipides
22 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • wooden spoon

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 4

  5. Simmer the gumbo

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

  6. Finish with green onions

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

  7. Serve

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