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Texas Style Chicken & Andouille Sausage Gumbo
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Texas Style Chicken & Andouille Sausage Gumbo

3 h 20 minServes 6Nutri-Score C€€
from @marriedtobbq15 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • andouille sausage (chopped)Meat450 g
  • beef tallow (or oil, for browning)Other15 ml
  • boneless skinless chicken thighs (whole or cut into pieces)Meat450 g
  • onion powderSpices3 g
  • garlic powderSpices3 g
  • Slap Ya Mama seasoning (divided)Spices12 g
  • onion (diced)Produce1 piece
  • bell pepper (diced)Produce1 piece
  • celery stalks (diced)Produce3 pieces
  • roux (jarred, divided)Pantry90 g
  • garlic (minced)Produce4 pieces
  • bone brothPantry710 ml
  • waterOther710 ml
  • bouillonPantry10 g
  • bay leavesSpices2 pieces
  • green onions (sliced)Produce4 pieces
  • white rice (cooked, for serving)Grains300 g
  • gumbo filé (for serving)Spices5 g
  • potato salad (for serving)Fresh200 g

per serving

Nutrition

482kcal

Carbs
50 g
Proteins
22 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • wooden spoon

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Simmer the gumbo

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

  6. Finish with green onions

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

  7. Serve

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