Hearty Chicken and Andouille Gumbo-ish Soup
 
Prep time
Cook time
Total time
 
This chicken and Andouille gumbo tastes like tortilla soup and cajan gumbo had a delicious baby. Slightly spicy and chock-full of vegetables.
Serves: 6
Ingredients
BASE SOUP:
  • 12 oz. Andouille Sausage, sliced
  • 1cup Shredded Rotisserie Chicken
  • 1 tbsp. Butter, optional
  • 8 spears of Celery, thickly chopped
  • ½ cup Chopped Carrots
  • 4 Garlic Cloves, minced
  • 1 Sweet White Onion, diced small
  • 12 oz. Frozen Yellow Corn
  • 1 can Cannellini Beans
  • 4 Chipotle's in Adobo Sauce, minced
  • 2 tbsp. Aji Amarillo Paste
  • 4 cups Chicken Stock
  • 1 cup Half-and-Half, room-temperature
  • 1 bunch of Green Onions, sliced
  • S + P, to taste
SERVING SUGGESTIONS:
  • Greek Yogurt or Sour Cream
  • Fresh Italian Parsley
  • Serve with Chips and Salsa
Instructions
  1. Slice and chop the sausage, chicken, celery, carrots, garlic, and onions. Set aside.
  2. Heat up a large stockpot or dutch oven and sauté the Andouille Sausage slices until browned. Remove with slotted spoon.
  3. In the same large stockpot or dutch oven, add the celery and white onion in the remaining Andouille rendering. Sauté for 7-8 minutes or until semi-softened. (You may need to add 1 tablespoon of butter here if you don’t have enough fat from the andouille).
  4. Next add the garlic and continue to sauté for an additional 1 minute, or until fragrant.
  5. Add the sausage, shredded chicken, corn, chicken stock, chipotles in adobo, aji amarillo paste, and cannellini beans to the mix. Bring to a low boil over medium heat. Once bubbling, turn the heat to low and simmer for 10 minutes to let the flavors blend together.
  6. Whisk in the half-and-half and green onions, continue to simmer for an additional 10 minutes. Add salt and pepper, to taste. Enjoy immediately.
Recipe by Slice of Jess at https://sliceofjess.com/andouille-chicken-gumbo/