BIG-BATCH ANDOUILLE GUMBO
Take the time to chop some extra veggies and sausage, and make this giant pot of soup to freeze in batches. On a busy night, a satisfying dinner can be ready in minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat a large Dutch oven over medium-high heat. Add 1/2 cup of the oil and the sausage, and cook, stirring, until it has browned and much of the fat has rendered, 6 to 8 minutes. Transfer the sausage to a plate with a slotted spoon; set aside.
- Add the remaining 1/2 cup oil, and heat. Add the flour, and cook, stirring constantly, until light golden brown, about 3 minutes. Add the onions, peppers, celery and 2 teaspoons salt, and cook, partially covered, lifting the lid to stir occasionally, until the vegetables begin to soften, about 5 minutes (add a splash of water or broth if the mixture begins to stick to the bottom of the pot). Add the okra, garlic, thyme, bay leaves and crushed red peppers, and cook, stirring, until the okra begins to soften, about 2 minutes.
- Add the chicken broth, tomatoes and reserved sausage, and bring to a high simmer. Adjust the heat to maintain a low simmer, and cook, stirring occasionally, to heat through the soup and let the flavors meld, about 20 minutes. If you want the soup thinner, add a little more chicken broth or water. Stir in the vinegar, scallions and parsley, and add salt to taste.
- Let the soup cool to room temperature, then divide it among four 1-quart containers and freeze for up to 1 month.
- To reheat: Let the soup thaw in the refrigerator overnight. Bring it to a simmer over medium-low heat, stirring frequently, until heated through. Thin it with a little water if desired, and adjust the seasoning with salt. Serve with steamed white rice.
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Charlie Antoine
[email protected]This gumbo is a great way to use up leftover chicken. It's also a good dish to make ahead of time, which makes it perfect for busy weeknights.
Iqra Queen
[email protected]I'm not a big fan of gumbo, but I thought this recipe was pretty good. The broth was flavorful and the chicken was tender.
Jaden Veiga
[email protected]The gumbo was easy to make and turned out great. I served it over rice and it was a delicious meal.
Anas Shalash
[email protected]I thought the gumbo was a little bland. I added some extra spices and it was much better.
alisha keshwani
[email protected]This gumbo was a little too spicy for my taste, but I still enjoyed it. I would recommend using less cayenne pepper if you don't like spicy food.
Akpore Sarah
[email protected]I'm a Louisiana native and I can tell you that this gumbo is the real deal. It's got all the classic ingredients and the flavor is spot-on.
Ms Riya
[email protected]This gumbo is a labor of love, but it's worth it. The end result is a delicious and hearty stew that will warm you up on a cold winter day.
Sirajna Nepali
[email protected]I made this gumbo for my family and they loved it! The broth was rich and flavorful and the chicken and andouille were cooked perfectly.
Muhammad Khalil
[email protected]This is my go-to gumbo recipe. It's easy to follow and always turns out delicious. I love the addition of okra, it gives the gumbo a nice texture.
Sajad Khan
[email protected]I've made this gumbo several times now and it's always a crowd-pleaser. The roux is the key to a great gumbo and this recipe has it just right.
Jerrilynn Hernandez
[email protected]This gumbo was a hit at my party! Everyone raved about the flavor and how tender the chicken and andouille were.