Chicken and Andouille Sausage Gumbo

Ingredients

• 1000 gChicken breast
• 255 mlRapeseed oil
• 240 gWheat flour
• 300 gBell pepper
• 200 gOnion
• 160 gCelery
• 1000 mlChicken broth
• 250 gAndouille sausage
• 1 tspCayenne pepper
• 1 tspSalt
• 200 gRice
• 20 gGreen onion

Instructions

1. 1

   Preparation

   • Pat the chicken breasts dry and season lightly with salt and cayenne.
   • Chop the bell peppers, onion and celery into roughly 6 mm (¼ inch) pieces.
   • Cook the rice according to package instructions and slice the green onions.
2. 2

   Brown the chicken

   • Heat 1 tbsp (15 ml) canola oil in a skillet. Brown the chicken breasts on both sides briefly to color the outside (they need not be cooked through). Remove and set aside.
3. 3

   Make the roux and add vegetables

   • In a large pot heat 240 ml canola oil. Add the flour and, stirring constantly, cook the roux until brown (10–25 minutes depending on desired color).
   • Add peppers, onion and celery to the roux and cook until softened.
4. 4

   Add stock and simmer

   • Slowly stir in the chicken stock to avoid lumps. Bring to a simmer.
   • Cut browned chicken into bite-sized pieces and add to the pot. Simmer until fully cooked (about 15–20 minutes).
5. 5

   Add sausage and season

   • Slice the Andouille and add about 30 minutes after the chicken. Continue to simmer for another 20–30 minutes.
   • Season with cayenne and salt to taste. Add extra stock or water if needed.
6. 6

   Serve

   • Serve the gumbo in bowls over a little rice and top with sliced green onions.
   • Enjoy hot.