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Andouille and Chicken Gumbo With Black-Eyed Peas and Greens
Return to DiscussionsHere is something to bring in the New Year!
Andouille and Chicken Gumbo With Black-Eyed Peas and Greens
Courses: Entree
Categories: Casserole
Source: https://www.food.com/recipe/andouille-and-chicken-gumbo-with-black-eyed-peas-and-greens-512771
Serving size: 6-8 serving(s)
Preparation time: 30 mins
Cooking time: 56 mins
Ingredients
Servings 6-8
Units US
1 (13 1/2 ounce) package Johnsonville Andouille Dinner Sausage, cut into 1/4-inch slices
1 12 lbs boneless skinless chicken thighs, cut into 1-inch pieces
1 12 teaspoons salt
12 teaspoon black pepper
12 teaspoon paprika
14 teaspoon cayenne pepper
12 cup olive oil, divided
34 cup all-purpose flour
1 medium onion, finely diced
3 green onions, thinly sliced (reserve green portion for garnish)
1 celery, finely diced
1 tablespoon minced garlic
1 medium green pepper, finely chopped
1 medium red bell pepper, cut into 1-inch pieces
5 cups chicken broth
1 bay leaf
12 teaspoon dried thyme
1 (15 1/2 ounce) can black-eyed peas, drained and rinsed
1 12 cups coarsely chopped collard greens (center ribs removed)
1 cup fresh okra or 1 cup frozen okra, cut in 1/2-inch slices
1 teaspoon gumbo file'
hot cooked rice
hot pepper sauce
Directions
1. In a small bowl, combine salt, pepper, paprika and cayenne pepper.
2. Sprinkle seasoning mixture evenly over chicken pieces.
3. In a Dutch oven, heat cup olive oil over medium heat and saut sausage slices on both side; remove sausage and repeat with chicken, browning evenly on all sides; remove and set aside.
4. In the same Dutch oven, on medium heat, add remaining olive oil. Slowly add flour, stirring constantly for 12-15 minutes or until the roux is golden brown in color.
5. Reduce heat to low; add onions and stir occasionally for 3 minutes.
6. Add green onions, celery, garlic and green pepper. Continue to cook and stir for 3 minutes.
7. Add red bell pepper and cook 3 minutes longer. Gradually stir in broth.
8. Add bay leaf, thyme, reserved sausage and chicken and bring to a boil.
9. Cover, reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
10. Add black-eyed peas, greens and okra and simmer for 5 minutes.
11. Remove from heat; add gumbo file, cover and let sit for 5 minutes before serving.
12. Serve over hot rice.
13. Submit a Correction
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