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Chicken & Andouille Gumbo
Chicken legs and andouille sausage come together in a thick, savory broth in this Creole dish.
Servings
1
1
Cuisine Type
- american
Menu Part
- soup
Main Ingredient
- Poultry
- Rice
- Vegetables
Source: UIUC, Champaign, Ill.
Chicken legs and andouille sausage come together in a thick, savory broth in this Creole dish.
Ingredients
3/4 oz. diced yellow onion
1/8 oz. 1-inch-cut green, red and yellow peppers
1/2 oz. diced celery
1 piece chicken leg
2 oz. andouille, sliced on bias
1/8 cup chicken stock
1.25 oz. diced canned tomato with juice
1/2 tsp. ground thyme
1/8 tsp. ground sage
3/4 tsp. dried basil
1 pinch cayenne pepper
1 bay leaf
1/8 tsp. black pepper
1 pinch kosher salt
1 1/2 oz. cooked white rice
Dark roux
1/2 oz. butter
1/2 oz. flour
1 pinch fresh thyme
1/4 tsp. salad oil
Steps
Prepare rice, hold hot.
Make dark roux, hold hot.
Season chicken leg with salt and pepper. Roast in preheated 425°F oven until 165°F. Hold hot.
Sear andouille. Slice in skillet. Caramelize on both sides. Hold hot.
Heat pan over medium high heat. Add oil. Sear bell peppers. Remove from skillet and hold hot.
Add onion and celery to skillet. Caramelize veg. Add dry spices, stir well.
Add dark roux to skillet. Stir well.
Add chicken stock, tomatoes and bay leaf.
Bring to boil, then reduce to simmer. Cook 20 minutes until thick. Remove bay leaf.
Place rice into bowl. Sauce with gumbo gravy.
Artfully arrange chicken leg, seared bell peppers and andouille. Garnish with fresh thyme.
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