If Chicken Tortilla Soup and Cajan Gumbo had a baby….
Spicy, Hearty and Chock-full of Vegetables ~ Hello Gorgeous.
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Andouille & Chicken Gumbo
Prep time
Cook time
Total time
If Chicken Tortilla Soup and Cajun Gumbo had a baby....
Serves: 6
Ingredients
FOR THE SOUP:
- 12 oz. package of Andouille Sausage, sliced
- 3 Chicken Breasts, cooked & shredded
- 8 spears of Celery, thickly chopped
- 4 cloves Garlic, roughly chopped
- 1 Sweet White Onion, finely chopped
- 1 bunch of Green Onions, roughly chopped
- 12 oz. Frozen Corn
- 1 can of Cannellini Beans
- 4 Chipotle's in Adobo Sauce, minced
- 2 tbsp. Aji Amarillo Paste
- 4 cups Chicken Stock
- 1 cup Half & Half
- Olive Oil, as needed
- S + P, to taste
- Toasted Baguette, for dipping
OPTIONAL TOPPINGS:
- Sour Cream
- Tortilla Chips
- Avocado
- Fresh Cilantro
Instructions
- Chop all vegetables and meats listed in the ingredient list and set aside.
- Heat up a large frying pan and sauté the Andouille Sausage slices until browned, set aside.
- In a large pot or dutch oven, heat up about 3 tbsp. of Olive oil {on medium heat} and then add the Celery and White Onion. Sauté for 7-8 minutes or until semi-softened.
- Add Garlic and continue to sauté for an additional 2 minutes.
- Add Sausage, Chicken and Corn to the pot and mix well. Then add Chicken Stock, Chipotle in Adobo, Aji Amarillo Paste and Cannellini Beans; heat on medium until the soup gets to a low boil. Turn the heat to low and simmer for 10 minutes to let the flavors blend.
- Whisk in Half & Half and Green Onions, continue to simmer for an additional 10 minutes. Add salt and pepper, to taste.
- Enjoy immediately with desired toppings and toasted baguette.
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