Chicken and Andouille Sausage Gumbo

Ingredients

• 500 g boneless chicken thighs, diced
• 300 g andouille sausage
• 60 g plain flour
• 60 ml vegetable oil
• 1 onion, diced
• 1 green pepper, sliced
• 2 celery stalks, sliced
• 3 garlic cloves
• 1000 ml chicken stock
• 2 tsp cajun seasoning
• 2 bay leaves
• 300 g long-grain white rice

Method

1. 1

   Heat the vegetable oil in a large, heavy pot over a medium heat. Whisk in the plain flour and cook, stirring constantly, for 12-15 minutes until the roux turns a deep peanut-butter brown. Do not let it burn.

2. 2

   Add the onion, green pepper and celery stalks to the roux and cook for 5 minutes until softened.

3. 3

   Stir in the garlic cloves and cajun seasoning, then gradually whisk in the chicken stock until smooth. Add the bay leaves.

4. 4

   Slice the andouille sausage and add it with the diced chicken thighs. Simmer for 30-35 minutes, stirring occasionally, until the chicken is cooked through with no pink remaining.

5. 5

   Meanwhile, cook the long-grain white rice according to the pack instructions.

6. 6

   Remove the bay leaves and serve the gumbo ladled over the rice.