This warm and filling chicken and andouille gumbo is served over creamy roasted potatoes for all kinds of comfort.
This chicken-andouille gumbo offers a delicious twist on classic gumbo.
It’s the ultimateone-pot mealfor chilly nights, family gatherings, or anytime you’re craving comfort food.
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Remove sausage; drain and pat dry with paper towels.
(Do not burn mixture.)
Add gumbo ingredients and simmer; shred chicken once cooked:
Increase heat to medium.
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Stir in onion, next 4 ingredients, and, if desired, ground red pepper.
Cook, stirring constantly, 3 minutes.
Gradually stir in chicken broth; add chicken and sausage.
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Increase heat to medium-high, and bring to a boil.
Shred chicken into large pieces using 2 forks.
Prepare gumbo to serve:
Place Roasted Potatoes in serving bowls.
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Spoon gumbo over potatoes.
Serve immediately with desired toppings.
Prepare as directed and cool completely.
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Then cover or transfer to an airtight container and refrigerate for up to three days for the freshest flavor.
Roast the potatoes fresh before serving or opt for white rice if preferred.
Store leftover gumbo covered or in an airtight container in the refrigerator for up to four days.
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you might also freeze in a freezer-safe container or zip-top bag for up to three months.
Thaw overnight in the refrigerator if frozen before reheating.
Try This Twist!
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Chicken-and-Shrimp Gumbo: Prepare recipe as directed through Step Stir in 1/2 to 3/4 lb.
peeled and deveined, medium-size raw shrimp (3 1/40 count).
Cook 5 minutes or just until shrimp turn pink.
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Serve with Roasted Potatoes and desired toppings.
Gumbo can vary in texture.
Credit:Morgan Hunt Glaze; Prop Stylist: Pricilla Montiel; Food Stylist: Emily Nabors Hall
Credit:Morgan Hunt Glaze; Prop Stylist: Pricilla Montiel; Food Stylist: Emily Nabors Hall
