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Cajun Chicken & Andouille Gumbo

Prep Time:  10 Min

Cook Time: approx.. 1 ½ hrs or more

Servings: about 6 regular people, or 4-5 Cajuns

  • 1 teaspoon olive oil
  • 1 pound chicken thighs chopped – chicken breast can also be used
  • Salt and pepper to taste
  • 12 ounces andouille sliced into ¼ inch slices
  • ½ cup vegetable oil
  • ½ cup flour
  • 1 medium bell pepper chopped
  • 1 medium onion chopped
  • 1 medium celery stalk chopped
  • 3 cloves garlic chopped
  • 2 tablespoons Cajun seasoning or more to taste
  • 6 cups chicken stock
  • 3 bay leaves

Optional:

  • 1/2 teaspoon cayenne pepper (for spice)
  • 1/4 cup chopped green onion (about 2 or 3 stalks)
  • 4 tablespoons chopped parsley + more for serving
  • 1 tablespoon filé powder or to taste

For Serving: Cooked white rice

  1. Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
  2. Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.
  3. Add ½ cup oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of chocolate.
  4. Add peppers, onion, celery and garlic to roux. Stir and cook about 5 minutes.
  5. Add chicken and andouille. Stir and cook for 1 minute.
  6. Add Cajun seasoning (and cayenne) and chicken stock. Scrape up the brown bits from the bottom.
  7. Add bay leaves and cook at medium-low heat for 1 hour or longer to thicken.
  8. Stir in chopped green onion and parsley and cook 5 minutes.
  9. Remove from heat and stir in filé powder. (This can also be added to individual bowls if desired).

Serve into a bowl, over white rice, and garnish with extra chopped green onion or extra parsley.

 

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