Name: Creole Chicken and Sausage Gumbo with Rice
Total time: 50 min
Yield: 4 servings
Cuisine: Cajun and Creole
Ingredients: 2 boneless chicken breasts; 1 lb andouille sausage, sliced; 1 cup diced onion; 1 cup diced green bell pepper; 1 cup diced celery; 3 tbsp all-purpose flour; 3 tbsp vegetable oil; 4 cups chicken broth; 1 tsp cayenne pepper; 1 tsp smoked paprika; 1 bay leaf; 1 cup cooked white rice

Creole Chicken and Sausage Gumbo with Rice

A traditional gumbo with chicken, andouille sausage, and a rich roux-based broth, served over rice.

50 minutes4 servings

Method

Heat oil in a large pot over medium heat. Add onion, bell pepper, and celery; cook until softened, about 5 minutes.
Stir in flour to make a roux, cooking for 5-7 minutes until dark brown. Add broth, cayenne, paprika, and bay leaf; bring to a boil.
Reduce heat and simmer for 20 minutes. Add chicken and sausage; cook for 10 minutes until chicken is cooked through.
Serve over rice. Adjust seasoning with salt and pepper as needed.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.

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