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One Great Gumbo with Chicken and Andouille Sausage (Rachael Ray) Recipe

One Great Gumbo with Chicken and Andouille Sausage (Rachael Ray) Recipe

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One Great Gumbo with Chicken and Andouille Sausage (Rachael Ray)

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Ingredients:

Serving

2 tbsp extra- virgin olive oil , 2 turns of the pan
1 lb chicken breast tenders, diced
1 lb boneless, skinless chicken thighs, diced or, double amount of white meat
salt and pepper
2 tsp poultry seasoning
1 1/2 lb andouille sausage, casings removed and diced
3 tbsp unsalted butter
4 ribs celery from the heart of the stalk, chopped
2 green bell peppers, seeded and diced
1 large onion, peeled and chopped
2 bay leaves, fresh or dried
2 tbsp to 1/4 cup hot cayenne pepper sauce (for mild to moderate heat)
1/4 cup all-purpose flour
1 quart chicken stock or broth
3 cups chopped okra, fresh or defrosted frozen
1 (28-oz) can crushed tomatoes
1 (14-oz) can diced tomatoes , in puree
3 tbsp fresh chopped thyme leaves , several sprigs
8 scallions , thinly sliced on an angle
2 1/2 cups white enriched rice prepared to package directions

Directions:

Preheat a large heavy bottomed pot over medium high heat. Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes. Chop your veggies while it's working. Add half the andouille to the pan and cook another 1 to 2 minutes. Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go. Return pan to heat and add butter. When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies. Add flour and cook for 2 minutes. Slowly stir in the broth and bring liquid up to a boil. Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings. Serve gumbo with chopped thyme and scallions to garnish. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop. Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1001.8 Kcal (4194 kJ)
Calories from fat	540.48 Kcal
		% Daily Value*
Total Fat	60.05g	92%
Cholesterol	159.82mg	53%
Sodium	1032.24mg	43%
Potassium	613.08mg	13%
Total Carbs	75.25g	25%
Sugars	6.04g	24%
Dietary Fiber	3.9g	16%
Protein	38.37g	77%
Vitamin C	48.7mg	81%
Vitamin A	0.8mg	26%
Iron	17.3mg	96%
Calcium	94.5mg	9%

Amount Per 100 g
Calories	195.43 Kcal (818 kJ)
Calories from fat	105.44 Kcal
		% Daily Value*
Total Fat	11.72g	92%
Cholesterol	31.18mg	53%
Sodium	201.37mg	43%
Potassium	119.6mg	13%
Total Carbs	14.68g	25%
Sugars	1.18g	24%
Dietary Fiber	0.76g	16%
Protein	7.48g	77%
Vitamin C	9.5mg	81%
Vitamin A	0.2mg	26%
Iron	3.4mg	96%
Calcium	18.4mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.