Andouille and Chicken Gumbo With Black-Eyed Peas and Greens

Submitted by Johnsonville Sausage

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• Ready In: 1hr 26mins
• Ingredients: 23
• Serves: 6-8

ingredients

• 1 (13 1/2 ounce) package Johnsonville Andouille Dinner Sausage, cut into 1/4-inch slices
• 1 1⁄2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon cayenne pepper
• 1⁄2 cup olive oil, divided
• 3⁄4 cup all-purpose flour
• 1 medium onion, finely diced
• 3 green onions, thinly sliced (reserve green portion for garnish)
• 1 celery, finely diced
• 1 tablespoon minced garlic
• 1 medium green pepper, finely chopped
• 1 medium red bell pepper, cut into 1-inch pieces
• 5 cups chicken broth
• 1 bay leaf
• 1⁄2 teaspoon dried thyme
• 1 (15 1/2 ounce) can black-eyed peas, drained and rinsed
• 1 1⁄2 cups coarsely chopped collard greens (center ribs removed)
• 1 cup fresh okra or 1 cup frozen okra, cut in 1/2-inch slices
• 1 teaspoon gumbo file'
• hot cooked rice
• hot pepper sauce

directions

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.

Reviews

[Sarah W.]

No okra or collard greens. Not gonna happen.