Chicken and Andouille Gumbo
A delicious and easy gumbo recipe with chicken and andouille sausage.
boneless skinless chicken breast cut into 1 inch pieces.
Andouille sausage, cut into 1 inch pieces
strips of bacon
all purpose flour
cloves of garlic
cajun seasoning (recipe below)
salt and pepper to taste
In a large heavy bottom pot add your olive oil and heat over medium heat.
Once pot is heated add your bacon strips and cooked until brown and crispy. Remove and set aside.
Dice your onions, garlic, red pepper and celery and add to your pot.
Saute until all the veggies are golden brown.
While your vegetables are cooking, add your cut up chicken to a bowl and add your flour. Mix the chicken in the flour until well coated.
Now add your chicken and the extra flour to your pot of cooked vegetables and cook until the chicken is lightly browned.
Next add your cajun seasoning and mix that evenly into the vegetables and chicken cooking for 1 minute.
Next add your chicken stock and scrape all the brown bits at the bottom of your pot.
Add your cut up pieces of andouille sausage.
Reduce heat to medium low and simmer for 20 minutes.
Serve with white rice mounded in the center of an individual serving bowl and the gumbo ladled around the rice.
Take your reserved bacon and crumble it. Sprinkle the bacon on top of your bowl of gumbo before serving.