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Texas Style Chicken & Andouille Sausage Gumbo
Hoofdgerecht

Texas Style Chicken & Andouille Sausage Gumbo

3 u 20 minVoor 6Nutri-Score C€€
van @marriedtobbq15 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

6 personen
  • andouille sausage (chopped)Vlees450 g
  • beef tallow (or oil, for browning)Overig15 ml
  • boneless skinless chicken thighs (whole or cut into pieces)Vlees450 g
  • onion powderKruiden en specerijen3 g
  • garlic powderKruiden en specerijen3 g
  • Slap Ya Mama seasoning (divided)Kruiden en specerijen12 g
  • onion (diced)Groente en fruit1 stuk
  • bell pepper (diced)Groente en fruit1 stuk
  • celery stalks (diced)Groente en fruit3 stukken
  • roux (jarred, divided)Voorraadkast90 g
  • garlic (minced)Groente en fruit4 stukken
  • bone brothVoorraadkast710 ml
  • waterOverig710 ml
  • bouillonVoorraadkast10 g
  • bay leavesKruiden en specerijen2 stukken
  • green onions (sliced)Groente en fruit4 stukken
  • white rice (cooked, for serving)Granen300 g
  • gumbo filé (for serving)Kruiden en specerijen5 g
  • potato salad (for serving)Vers200 g

per portie

Voedingswaarden

482kcal

Koolhydraten
50 g
Eiwitten
22 g
Vetten
22 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Soeppan
  • wooden spoon

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4

  5. Simmer the gumbo

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

  6. Finish with green onions

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

  7. Serve

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