Chicken and Andouille Sausage Gumbo with Vegetables

Chicken and Andouille Sausage Gumbo with Vegetables by EclecticRecipes.com #recipe

My husband is finally coming off the Master Cleanse diet he started at the beginning of Lent. I thought he would make it for fourty days, but he still did really well. If you haven’t heard about the diet, it consists of lemonade with maple syrup, cayenne pepper and laxative tea. It’s definitely not my idea of fun, but I have heard of lots of people who have had great results on it. Personally, I think it’s really good for people who eat way too much bread and carbs, which my husband does. At the end of the diet, you are suppose to start with vegetable soup. Well, this is what my intentions of making vegetable soup turned into, a vegetable filled gumbo.

I added lots of different vegetables. Besides the traditional okra, tomatoes, celery, green peppers, and onions, I also added corn, lima beans and string beans. It was not only healthy, but also very tasty and addictive. I served it with rice, which my husband skipped, but me and my son had.

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Chicken and Andouille Sausage Gumbo with Vegetables

Ingredients

1 lb chicken thighs or boneless skinless breasts, cut in bite size pieces
5 links andouille sausage
1 – 28 oz can tomatoes
1 large onion, chopped
2 cloves garlic, chopped
1 large green pepper, chopped
3 stalks celery, chopped
1 lb corn, fresh or frozen
1 lb baby lima beans, from frozen, or fresh
1/2 lb string beans
1 lb fresh or frozen sliced okra
1 quart chicken stock
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon smoked paprika
1/4 teaspoon or more cayenne pepper, to taste
1/2 teaspoon cumin
1/2 teaspoon coriander
salt and pepper
olive oil

Cooked white rice, if desired

Method
1. Preheat a large soup pot. Drizzle with olive oil. Add chicken and sausage. Cook until chicken is done. Add onions, bell pepper and celery. Cook until vegetables are translucent. Add garlic. Add tomatoes , okra, corn, limas, and green beans. Add stock and all spices. Add salt and pepper to taste.

2. Bring to a boil and reduce to a simmer. Cook for about 1 hour, or until thickened. Serve with rice. You can also transfer to a crockpot and cook over high for 2 hours, or low for 4 – 6 hours.

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11 Responses to “Chicken and Andouille Sausage Gumbo with Vegetables”

  1. Pingback: Chicken and Andouille Sausage Gumbo with Vegetables | The Family Kitchen

  2. 2
    Jennifer (Savor) — March 22, 2011 @ 1:31 pm

    The gumbo from last night!! yum

  3. 3
    Nena — March 22, 2011 @ 1:44 pm

    I never tried chicken and Sausage combination. I bet that’s delicious!

  4. 4
    Dandy Fresh Produce — March 22, 2011 @ 4:55 pm

    yummy! RT @eclecticrecipes: Chicken and Andouille Sausage Gumbo with Vegetables http://goo.gl/fb/bmpeD

  5. 5
    Feast on the Cheap — March 22, 2011 @ 5:08 pm

    I am definitely making this! YUM.

  6. 6
    Shaina — March 22, 2011 @ 5:32 pm

    I’ve always been interested in the Master Cleanse and other juice cleanses. I’ve heard great things about them, but thus far, I’ve been too in love with food to give one a try. The gumbo looks delicious!

  7. 7
    Lana @ Never Enough Thyme — March 22, 2011 @ 5:38 pm

    That gumbo looks absolutely delicious! Making me hungry just looking at the photo.

  8. 8
    Elizabeth — March 23, 2011 @ 9:56 am

    Love that you put the rice on top–as it should be! Looks delicious.

  9. 9
    Cajun Chef Ryan — March 24, 2011 @ 1:11 pm

    Never added vegetables like the lima and green beans in my chicken and sausage gumbo. I do always use tomatoes and okra however.

    Now in the case of Gumbo Zherbes, this is a vegetarian version of gumbo that uses a variety of greens such as mustard, collards, spinach, kale, Swiss chard, parsley, along with the typical trinity of onions, celery, and bell peppers.

    Bon appetit!

  10. 10
    Amanda — March 24, 2011 @ 7:00 pm

    Oh that looks wonderful! I love the ball of rice in the middle too, yum!

  11. 11
    MaryCanCook — August 23, 2012 @ 10:19 am

    Cooked this recipe last night, turned out great, but I did not add the okra and lima beans. And, I used both breast and thigh meat.

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