Andouille And Chicken Gumbo With Black-eyed Peas And Greens

Total Time: 1 hr 26 mins Preparation Time: 30 mins Cook Time: 56 mins

Ingredients

• Servings: 6
• 1 (13 1/2 ounce) package johnsonville andouille dinner sausage, cut into 1/4-inch slices
• 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 cup olive oil, divided
• 3/4 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
• 1/2 teaspoon dried thyme
• 1 (15 1/2 ounce) can black-eyed peas, drained and rinsed
• 1 1/2 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

Recipe

• 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 ¼ cup olive oil over medium heat and sauté 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.