Andouille and Chicken Gumbo With Black-Eyed Peas and Greens

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READY IN: 1hr 26mins

Ingredients Nutrition


  1. In a small bowl, combine salt, pepper, paprika and cayenne pepper.
  2. Sprinkle seasoning mixture evenly over chicken pieces.
  3. In a Dutch oven, heat ¼ cup olive oil over medium heat and sauté sausage slices on both side; remove sausage and repeat with chicken, browning evenly on all sides; remove and set aside.
  4. In the same Dutch oven, on medium heat, add remaining olive oil. Slowly add flour, stirring constantly for 12-15 minutes or until the roux is golden brown in color.
  5. Reduce heat to low; add onions and stir occasionally for 3 minutes.
  6. Add green onions, celery, garlic and green pepper. Continue to cook and stir for 3 minutes.
  7. Add red bell pepper and cook 3 minutes longer. Gradually stir in broth.
  8. Add bay leaf, thyme, reserved sausage and chicken and bring to a boil.
  9. Cover, reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
  10. Add black-eyed peas, greens and okra and simmer for 5 minutes.
  11. Remove from heat; add gumbo file’, cover and let sit for 5 minutes before serving.
  12. Serve over hot rice.

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