Chicken and Andouille Gumbo
- Ready In:
- 1hr
- Ingredients:
- 23
- Serves:
-
8
ingredients
-
Seasoning Mix
- 1 tablespoon sweet paprika
- 1 tablespoon dry mustard
- 2 1⁄2 teaspoons dried sweet basil leaves
- 2 teaspoons salt
- 2 teaspoons onion powder
- 1 1⁄2 teaspoons dried thyme leaves
- 1 1⁄2 teaspoons dried oregano leaves
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon cayenne
-
Gumbo
- 1 lb boneless skinless chicken breast, diced
- 8 ounces andouille sausages, sliced
- 6 cups chopped mustard greens
- 3 cups chopped onions
- 2 cups chopped green bell peppers
- 2 cups chopped celery
- 2 cups chopped okra
- 3 bay leaves
- 1 cup apple juice
- 6 tablespoons all-purpose flour, browned
- 5 cups fat-free chicken broth
- 3 cups collard greens
- 6 cups cooked rice (I use brown)
directions
- Combine the seasoning mix ingredients in a small bowl.
- Sprinkle the diced chicken with 2 tablespoons of the seasoning mix.
- Preheat a heavy non-stick 5-quart pot, over high heat to 350 degrees, about 4 minutes.
- add 3 cups of the mustard greens, 2 cups of the onions, all of the bell pepper and the celery, 1 cup of okra and the bay leaves.
- Cook, stirring occasionally to check for sticking, about 8 minutes.
- Add the apple juice and remaining seasoning mix, stir and cook until most of the liquid is absorbed, about 6 to 8 minutes.
- Add the seasoned chicken and the sliced andouille, cover the pot and cook 2 minutes.
- Add the browned flour and stir until it is completely absorbed and a paste forms.
- Cover and cook 1 minute.
- Add the chicken stock, stir well, cover and bring to a boil.
- Cook 5 minutes.
- Add the collard greens, the remaining mustard greens, onions, and okra, and mix thoroughly.
- Cover the pot and bring to a boil, about 5 minutes.
- Serve over the rice.
-
Browning Flour:
- Preheat an 8 inch non-stick skillet over high heat to 350 degrees, about 3 minutes.
- Add the flour and stir with a wire whisk to break up all lumps. When the flour starts to brown, turn the heat to low, shaking and stirring continuously.
- As soon as the flour is a milk-chocolate brown color, turn off the heat. This should take abut 6 minutes. Sift the browned flour and set aside until needed in the recipe.
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RECIPE SUBMITTED BY
Simply Chris
Surprise, 41
<p>My favorite cookbook, well I guess I have 3...The Way to Cook, by Julia Child, the Low Fat Living Cookbook and The California Wine Country Cookbook II. I am retired, due to no longer being able to work because of complications from the Crohns Disease I have lived with since 1971. For a while I didn't even do any cooking or knitting since the inflammatory arthrisis (secondary to the Crohns) was too painful in my hands and feet. Fortunately I am now on a drug protocol that seems to be working, but I am still not able to be as productive as I would like. Still can't work, but I am cooking and knitting again. My husband and I moved to Surprise, Arizona at the end of January 2005. My husband is retired from being in the wine business. I love to cook (and we love to eat) and am always looking for new recipies to try. Due to a slight blood sugar problem my husband has to stick to a diet that eliminates sugars and bad carbs, so I have had to modify a lot of the recipes we like. I love Recipezaar, as I have found so many good, healthy recipes here. I hope you enjoy the recipes that I post as much as I have enjoyed the new ones I've found here.</p>