Chicken Andouille Sausage is a delicious and flavorful dish that combines the succulence of chicken with the boldness of Andouille sausage. This culinary delight is made by blending ground chicken with a mixture of spices and seasonings, such as garlic, paprika, cayenne pepper, and thyme. The sausage is then stuffed into casings and cooked until it reaches a juicy and tender texture. The smoky and tangy flavors of the Andouille sausage infuse the chicken, creating a delightful combination that satisfies the taste buds. Chicken Andouille Sausage is a versatile ingredient that can be used in a variety of dishes, from jambalaya and gumbo to pasta and sandwiches. Its rich and robust flavor profile makes it a favorite among meat lovers, adding depth and complexity to any meal. Whether grilled, sautéed, or added to stews, this sausage is sure to elevate your culinary experience.
Ingredients for Chicken Andouille Sausage
⦁ – 1 cup plus 1 tablespoon (250ml) canola or vegetable oil
⦁ – 6 boneless, skinless chicken thighs (about 2 1/4 pounds; 1kg total)
⦁ – Kosher salt
⦁ – 1 1/2 pounds Cajun-style andouille sausage (680g; about 8 links), sliced crosswise 1/2 inch thick
⦁ – 1 cup all-purpose flour (4 1/2 ounces; 130g)
⦁ – 2 large yellow onions (about 12 ounces; 340g each), cut into 1/4-inch dice
⦁ – 2 green bell peppers (about 7 ounces; 200g each), cut into 1/4-inch dice
⦁ – 4 large celery ribs (9 ounces; 260g total), cut into 1/4-inch dice
⦁ – 8 medium cloves garlic, minced
⦁ – 1/4 teaspoon cayenne pepper
⦁ – Freshly ground black pepper
⦁ – 1 1/2 quarts (1.4L) homemade brown or white chicken stock or store-bought low-sodium chicken stock
⦁ – 2 dried bay leaves
⦁ – 2 large sprigs fresh thyme
⦁ – 1 pound (450g) fresh okra, caps trimmed, pods cut crosswise 1/2 inch thick (optional)
⦁ – 1/2 teaspoon filé powder, plus more as needed for serving (optional)
⦁ – Warm rice, thinly sliced scallions, and hot sauce, for serving
Steps to make Chicken Andouille Sausage
Step 1
In a large Dutch oven, heat 1 tablespoon (15ml) of oil over medium-high heat until it shimmers. Season the chicken thighs with salt. Working in batches, sear the chicken until browned on both sides, about 5 minutes per side. Transfer the chicken to a platter and set aside until cool enough to handle. Once cooled, shred the chicken into bite-size pieces.
Step 2
Add the sliced andouille sausage to the pot and cook, stirring, until lightly browned, about 6 minutes. Using a slotted spoon, transfer the sausage to a platter and set aside.
Step 3
Add the remaining 1 cup (235ml) of oil to the Dutch oven along with the flour, stirring to form a paste. Lower the heat to medium-low and cook, stirring and scraping frequently, until the roux is a chestnut or chocolate-brown color but not scorched, about 1 hour. Alternatively, you can combine the flour and 1 cup oil in a separate ovenproof vessel and cook, uncovered, in a 350°F (180°C) oven, stirring occasionally, until the roux is chestnut or chocolate-brown, about 4 hours.
Step 4
Add the onion, bell pepper, and celery to the pot and season lightly with salt. Cook over medium-high heat, stirring and scraping, until softened, about 10 minutes. If any of the ingredients threaten to scorch, lower the heat to medium.
Step 5
Stir in the minced garlic, cayenne pepper, and a generous amount of black pepper. Cook, stirring, for an additional 2 minutes.
Step 6
Add the chicken stock, bay leaves, and thyme. Season lightly with salt. Bring the mixture to a gentle simmer, then allow it to cook uncovered, stirring occasionally, for 1 hour.
Step 7
After the gumbo has simmered for 1 hour, add the fresh okra (if using), along with the cooked andouille sausage and shredded chicken. Gently simmer the gumbo, uncovered, for an additional 1 hour. Remember to skim off any accumulated fat from the surface during this time.
Step 8
Once the gumbo is done cooking, remove it from the heat and stir in the filé powder, if desired. This will help thicken the gumbo and add a unique flavor. Make sure to break up any small lumps of filé powder. Taste the gumbo and season with salt as needed. Don’t forget to discard the thyme sprigs and bay leaves.
Your Chicken Andouille Sausage gumbo is now ready to be served! Ladle the gumbo into bowls, accompanied by warm rice. You can sprinkle sliced scallions on top of each bowl for added freshness and flavor. For those who enjoy a bit of heat, pass hot sauce at the table. Additionally, you can offer file powder for those who want to sprinkle a little extra on top of their gumbo and rice. Enjoy this flavorful and comforting dish!
Nutrition Facts
⦁ – Calories: 768
⦁ – Total Fat: 49g (62% Daily Value)
⦁ – Saturated Fat: 10g (50% DV)
⦁ – Cholesterol: 133 mg (44% DV)
⦁ – Sodium: 1247 mg (54% DV)
⦁ – Total Carbohydrate: 50g (18% DV)
⦁ – Dietary Fiber: 4g (13% DV)
⦁ – Total Sugars: 5g
⦁ – Protein: 34g
⦁ – Vitamin C: 45mg (225% DV)
⦁ – Calcium: 103mg (8% DV)
⦁ – Iron: 4mg (22% DV)
⦁ – Potassium: 1045 mg (22% DV)
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Steps to avoid while preparing Chicken Andouille Sausage
1. Overcooking the chicken: Be cautious not to overcook the chicken thighs during the initial searing process. Overcooked chicken can become dry and tough. Aim for a golden brown color on both sides and ensure the chicken is cooked through but still tender.
2. Burning the roux: When making the roux, it’s crucial to stir it constantly to prevent it from burning. Burning the roux will result in a bitter taste and dark color. Keep the heat at medium-low and pay close attention to prevent scorching.
3. Skipping the seasoning: Seasoning plays a vital role in enhancing the flavors of the gumbo. Avoid skipping or underseasoning the dish. Taste as you go and adjust the salt, pepper, and other spices according to your preference.
4. Adding the okra too early: If using fresh okra, add it during the later stages of cooking. Adding it too early can result in a slimy texture. Incorporate the okra along with the sausage and shredded chicken, allowing it to cook for the remaining time.
5. Forgetting to skim the fat: Gumbo can have a layer of fat on the surface due to the rendered fat from the sausage and chicken. Skim off any accumulated fat using a spoon or ladle throughout the cooking process to reduce the greasiness.
FAQ
Q1: What is Andouille sausage?
A1: Andouille sausage is a smoked sausage originating from Louisiana, USA. It is typically made with pork and seasoned with a blend of spices.
Q2: Can I substitute Andouille sausage with a different type of sausage?
A2: Yes, if you cannot find Andouille sausage, you can substitute it with another smoked sausage of your choice.
Q3: Can I use bone-in chicken instead of boneless for the gumbo?
A3: Yes, you can use bone-in chicken thighs if desired. Adjust the cooking time to ensure the chicken is fully cooked and tender.
Q4: Can I make Chicken Andouille Sausage gumbo in advance?
A4: Yes, gumbo often tastes even better the next day. You can make it in advance and refrigerate it for up to 3 days, reheating it when ready to serve.
Q5: Can I freeze Chicken Andouille Sausage gumbo?
A5: Yes, you can freeze gumbo for later consumption. Allow it to cool completely, then transfer it to an airtight container or freezer bags. It can be stored in the freezer for up to 3 months.
Q6: Can I omit the okra in the recipe?
A6: Yes, if you’re not a fan of okra or cannot find it, you can omit it from the recipe. The gumbo will still be flavorful without it.
Q7: What are common side dishes to serve with Chicken Andouille Sausage gumbo?
A7: Traditionally, gumbo is served with warm cooked rice. You can also accompany it with crusty bread or cornbread.
Q8: Is Chicken Andouille Sausage gumbo spicy?
A8: The level of spiciness can vary depending on the amount of cayenne pepper and Andouille sausage used. Adjust the spices according to your preference.
Q9: Can I make a vegetarian version of Chicken Andouille Sausage gumbo?
A9: Yes, you can create a vegetarian gumbo by omitting the chicken and sausage and using vegetable stock or broth instead. Add a variety of vegetables and spices to enhance the flavor.
Q10: Are there any common allergens in Chicken Andouille Sausage gumbo?
A10: Common allergens in this dish may include wheat (from the flour used for the roux) and celery. Adjust the recipe to accommodate any dietary restrictions or allergies.