Chicken and Andouille Gumbo
soups stews

Chicken and Andouille Gumbo

This classic gumbo recipe gets its flavor from the Holy Trinity of Cajun cuisine – celery, bell pepper and onions. Use Zatarain’s Gumbo Base and blend well with andouille sausage and one whole chicken. Freeze any leftovers for when you need a hearty soup on a cold day.
  • 15m

    prep time

  • 1h 15m

    Cook Time

  • 146

    Calories

  • 7

    Ingredients

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Ingredients

18

(1 cup)

Servings

  • 1 whole chicken, 3 1/2 pounds
  • 1 pound andouille, sliced thin
  • 1 package ZATARAIN'S® Gumbo Base
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 13 cups water, divided

Instructions

  • Place chicken, andouille, Rice Mix and vegetables in large saucepot or Dutch oven. Add 10 cups of the water; bring to boil on high heat. Reduce heat to low; cover and simmer 1 hour, stirring occasionally

  • Transfer chicken to cutting board; cool slightly. Remove meat from chicken; shred with fork

  • Return chicken to pot. Add remaining 3 cups water; simmer until heated through. Season as desired with salt and hot pepper sauce

Nutrition information (per Serving)

Reviews

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