Fall officially started last week and temperatures at night are beginning to drop. With the cooler weather, it’s the perfect time to try this 15 Bean Chicken and Sausage Gumbo. This recipe is sure to satisfy your “comfort food” cravings, and makes enough servings to freeze leftovers for later in the winter. Along with Hurst’s spicy Cajun seasoning, the other key to this dish is using some really high quality smoked Andouille sausage (thanks Goose the Market!). Serve along side some long grain rice and homemade corn bread to complete this deliciously hearty meal.
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What you need:
- 1 package Hurst’s HamBeens Cajun 15 BEAN SOUP®
- 1/2 lb. smoked Andouille sausage, sliced into 1/2″ pieces
- 2 bone-in chicken breasts, 2 whole chicken legs (thigh and drumstick)
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 3 cloves chopped garlic
- 2 bay leaves
- 1 tbsp. vegetable oil
- 3/4 cup all purpose flour
- 3/4 cup butter
- 10 cups water
- In a colander, rinse and sort through the beans. Check for any unwanted debris or stones and discard. Pour rinsed beans into a large bowl and cover with 2-3″ of water. Allow to soak for at least 4 hours, up to overnight. Discard soaking water leftover
- Pour the vegetable oil into a large stock pot over medium-high heat. Brown all chicken pieces in batches and set aside. With the pot still on the stove, pour in the 10 cups of water and scrape (deglaze) the brown bits on the bottom of the pot. Then add the soaked beans and chicken pieces back into the pot. Bring to a low boil, then reduce to low and cover the pot. After 45 minutes, remove the chick pieces and cool before pulling the meat. Allow the beans to simmer 80-90 minutes in total, or until beans are tender. Add pulled chicken meat back to the pot.
- While beans are cooking, in a medium pan make a dark roux (There are countless “how-to’s” found online, but you want it to be nice and dark to get the right color and flavor in the finished Gumbo.) When it reaches the right color, add in your onion, celery, garlic and green pepper and cook for an additional 5 minutes. Remove from heat.
- Add the roux mixture, bay leaf, and Cajun seasoning packet to the soup pot. Bring to a simmer and continue to stir. Cook for an additional 20 minutes before serving hot.