Chicken and Sausage Gumbo

Let’s get this on the record: There is no such thing as gumbo season. Gumbo season is whenever you’re craving something comforting and delicious – a taste of home, if you’re from Louisiana. And if you think seafood gumbo is the only way to go, we’re about to prove you wrong. The fact that Blue Runner makes it so easy to make gumbo that tastes this homemade is gobsmacking – not to mention lip smacking.

Total Time45 mins

Ingredients

 1 can of Blue Runner Creole Gumbo Base
 ½ lb chicken thighs
 ½ lb andouille sausage (cut into ½ slices)
 Rice
 Olive Oil
 Kosher salt
 Freshly ground black pepper

Directions

1

Heat 2 tbsp of olive oil in a large skillet over medium heat.

2

Pat chicken thighs dry with a paper towel. Season with salt and pepper, or your favorite Creole seasoning as desired.

3

Place chicken skin side down in skillet, then cover with lid and cook for 7 minutes.

4

Flip the chicken over, place lid back on and continue cooking for 8-12 minutes.

5

Set chicken aside and use the same pan to brown your andouille.

6

If needed, add another tablespoon of olive oil to skillet over medium-high heat

7

Drop in sliced andouille in an even layer to cook and caramelize – about 3-5 minutes per side.

8

In a stock pot, bring Blue Runner Creole Gumbo Base to a boil. Reduce heat.

9

Add pre-cooked chicken and sausage and continue to simmer for 3-5 minutes until meat reaches desired temperature.

10

Serve over rice.

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