Name: Herb and Citrus Finish Creole Chicken and Sausage Gumbo with Rice
Total time: 62 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; 1 tbsp fresh cilantro; 1 tbsp lemon juice

Herb and Citrus Finish Creole Chicken and Sausage Gumbo with Rice

Adds a fresh herb and citrus finish to the gumbo.

62 minutes4 servings

Method

Stir in fresh cilantro and lemon juice during preparation, just before serving.
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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