Andouille and Chicken Gumbo With Black-Eyed Peas and Greens

Name: Andouille and Chicken Gumbo With Black-Eyed Peas and Greens
Prep time: 30 min
Cook time: 56 min
Total time: 1 h 26 min
Yield: 6-8 serving(s)
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

(1)

Recipe by Johnsonville Sausage

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READY IN: 1hr 26mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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

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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