Chicken and Andouille Sausage Gumbo | PC.ca

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Chicken and Andouille Sausage Gumbo

A bowl of chicken & Andouille sausage gumbo with red pepper, tomato & rice

PC Stout & Onion Pork Sausage

Chicken and Andouille Sausage Gumbo

Somewhere between a soup and a stew, this hearty gumbo gets its thickness from brown rice instead o...

Somewhere between a soup and a stew, this hearty gumbo gets its thickness from brown rice instead of the usual flour-thickened broth. Pack leftovers in a thermos for a warming school lunch.

  • Level: Advanced
  • Preparation: 20 mins
  • Ready in: 1 hr
  • Serves: 10
  • Dish Type: American
  • Season: Winter
  • Course: Main
  • Main Ingredient: Andouille Pork Sausage
  • Amount Per Serving

  • Serving Size

  • Sodium

    1010 mg

  • Sugars

  • Protein

    19 g

  • Calories

    300 cal

  • Total Fat

    16 g

  • Dietary Fibre

Chicken and Andouille Sausage Gumbo

A bowl of chicken & Andouille sausage gumbo with red pepper, tomato & rice

PC Stout & Onion Pork Sausage

  • Amount Per Serving

  • Serving Size

  • Sodium

    1010 mg

  • Sugars

  • Protein

    19 g

  • Calories

    300 cal

  • Total Fat

    16 g

  • Dietary Fibre

How to make

Ingredients

  • 1 lb (500 g)Boneless skinless chicken thighs
  • 1/8 tsp (0.5 mL)Freshly ground black pepper
  • 1 tsp (5 mL)Salt
  • 3 tbsp (45 mL)Olive oil
  • 1 lb (500 g)PC®Andouille Pork Sausages
  • 3 cups (750 mL)Diced sweet red pepper
  • 2 cups (500 mL)Diced onions
  • 1-1/2 cups (375 mL)Diced celery
  • 3 tbsp (45 mL)Minced garlic
  • 2 tbsp (25 mL)Creole seasoning
  • 1 can (28 oz/796 mL)PC®Blue Menu®Diced Tomatoes
  • 3 cups (750 mL)PC®Blue Menu®Chicken Broth
  • 1 pouch (250 g)PC®Blue Menu®Whole Grain Brown Rice
  • 1/2 cup (125 mL)Chopped Italian parsley

How to make

  • Step 1Preheat oven to 400°F (200°C).
  • Step 2Sprinkle chicken with pepper and 1/4 tsp (1 mL) of the salt. In large ovenproof frying pan, heat 1 tbsp (15 mL) of the oil over medium-high heat. Add chicken and sausage to pan; cook for 8 minutes, turning once, or until browned. Transfer pan to centre of oven; bake for 15 minutes. Remove pan from oven. Set aside to cool.
  • Step 3In large saucepan, heat remaining 2 tbsp (25 mL) oil over medium-high heat; cook pepper, onion and celery for 12 minutes, stirring occasionally. Stir in garlic and Creole seasoning; cook for 3 to 5 minutes more or until vegetables are tender and slightly coloured. Stir in tomatoes and juices and chicken broth. Bring to a boil. Reduce heat to simmer. Remove chicken and sausage from frying pan; stir drippings from frying pan into vegetable mixture. Simmer for 15 minutes.
  • Step 4Meanwhile, quarter chicken thighs and slice sausages 1/2-inch (1 cm) thick; set aside. Gently squeeze pouch all over to break the rice apart. Tear top corners of pouch about 1/2 inch (1 cm). Place pouch upright in microwave and heat on HIGH for 1 minute and 30 seconds. Let stand in microwave for 1 to 2 minutes. Caution: Pouch will be hot. Carefully remove from microwave holding sides.
  • Step 5Stir chicken, sausage, rice and remaining 3/4 tsp (4 mL) salt into vegetable mixture. Simmer for 5 minutes. Stir in parsley and serve.

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