Andouille and Chicken Gumbo With Black-Eyed Peas and Greens
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INGREDIENTS
Nutrition- 1(13 1/2 ounce) package Johnsonville Andouille Dinner Sausage, cut into 1/4-inch slices
- 1 1⁄2
- 1 1⁄2teaspoons salt
- 1⁄2teaspoon black pepper
- 1⁄2teaspoon paprika
- 1⁄4teaspoon cayenne pepper
- 1⁄2
- 3⁄4
- 1
- 3
- 1
- 1tablespoon minced garlic
- 1
- 1
- 5cups chicken broth
- 1
- 1⁄2teaspoon dried thyme
- 1
- 1 1⁄2cups coarsely chopped collard greens (center ribs removed)
- 1
- 1teaspoon gumbo file'
- hot cooked rice
- hot pepper sauce
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DIRECTIONS
- In a small bowl, combine salt, pepper, paprika and cayenne pepper.
- Sprinkle seasoning mixture evenly over chicken pieces.
- 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.
- 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.
- Reduce heat to low; add onions and stir occasionally for 3 minutes.
- Add green onions, celery, garlic and green pepper. Continue to cook and stir for 3 minutes.
- Add red bell pepper and cook 3 minutes longer. Gradually stir in broth.
- Add bay leaf, thyme, reserved sausage and chicken and bring to a boil.
- Cover, reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
- Add black-eyed peas, greens and okra and simmer for 5 minutes.
- Remove from heat; add gumbo file’, cover and let sit for 5 minutes before serving.
- Serve over hot rice.
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