Add the chicken to the hot pan. When I came across chicken Andouille sausage gumbo, I knew I had to give it a try and share with you the delicious results. Saute onion, bell pepper, celery, and garlic. Step 4. Simmer chicken in water until fully cooked. Use a slotted spoon to remove from pot. Andouille sausage is a smoked pork sausage that is prominent in Cajun cuisine. The sauce iscooled down by the cream in the sauce as well as the garnish of green onion on top. Set aside. When melted, add the andouille sausage and slightly flatten to an even layer and brown on both sides Remove from the pan with a slotted spoon so oil remains in the pan, and drain on a paper towel-lined plate. Shred chicken into small pieces. Chicken Andouille Sausage . Season chicken with 1 tsp Cajun/Creole seasoning. In a large deep skillet or deep pot, cook seasoned chicken and sausage in a couple drizzles of olive oil over medium-high heat. How to make gumbo. … I think this is the perfect time to introduce my authentic Cajun Jambalaya. Easy jambalaya with chicken, sausage, and shrimps. Add in okra, tomatoes, and sausage. Allow the chicken to brown and cook through in two batches, about 7 minutes. We start with premium cuts of chicken, add just the right level of heat and spice, and finish with a natural casing for an authentic Cajun style sausage. dinnertime easy, quick, and delicious with this medley of savory and spicy flavors together in this classic Cajun dish. Step 4 . Cook for 5 minutes or until chicken is browned and cooked through. The chicken is poached so that it is tender enough to be shredded and incorporated into the sauce. Save Recipe Print Chicken and Andouille Sausage Gumbo Makes about 4 Quarts Ingredients 1 (4- to 4½-pound) whole chicken, cut into 8 pieces 1 teaspoon kosher salt ½ teaspoon ground black pepper 1½ pounds andouille sausage, cut into 1-inch pieces ¾ … Simmer okra until tender, drain, and reserve. Having recently posted my recipe for Pasta Jambalaya and oven-baked Seafood Jambalaya. Get ready to delight your taste buds with our small batch, handcrafted Andouille Sausage. Make a roux by whisking butter and flour. This pasta gets just a little kick from the cayenne and Andouille sausage as well as a slight smoky flavor. This rustic gumbo gets an extra kick of flavor from smoked ham hocks.