New Orleans Chicken and Andouille Gumbo Bowl
New Orleans Creole tradition reading dark roux gumbo built with chicken thigh and smoked andouille over the holy trinity of onion, celery, and bell pepper, ladled over fluffy long-grain rice with scallion and file powder for the weekend Crescent City bowl.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cube chicken thighs into 2cm pieces. Slice andouille into 5mm coins. Finely chop onion, bell pepper, celery, and garlic. Slice okra into 1cm rounds. Chop scallions and parsley. Measure all spices and stock.
Build 1
Heat oil and flour in a heavy saucepan over medium 2 minutes, whisking constantly. Reduce to medium-low, cook 20 minutes whisking every 90 seconds until roux turns dark mahogany.
Build 2
Add onion, bell pepper, celery to roux over medium 5 minutes, stirring every 90 seconds, until vegetables soften and become fragrant.
Build 3
Stir in andouille, garlic, smoked paprika, cayenne, white pepper, thyme, 1 tsp salt over medium 90 seconds until aromatics bloom and sausage releases oils.
Simmer
Whisk in stock, water, bay leaves, Worcestershire. Bring to boil over high 3 minutes. Drop to low, add chicken and okra, cover, simmer 35 minutes until chicken is tender and gumbo thickens. While gumbo simmers, bring rice and 400ml water to boil over high 3 minutes, drop to low, cover tightly, cook 15 minutes until water absorbs.
Finish and plate
Stir file powder, remaining 1 tsp salt, half the parsley into gumbo off heat 1 minute. Mound rice in two deep bowls, ladle gumbo over, scatter scallions and remaining parsley. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.