Andouille and Chicken Gumbo With Black-Eyed Peas and Greens

READY IN: 1hr 26mins




  • 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.