New Orleans-Style Chicken & Andouille Gumbo
Gumbo is perhaps the most literal melting pot of all dishes. Its influences range from African (okra) to French (roux) to Choctaw Indian (filé powder) to German, Spanish, Italian, and more. Packed with tender chicken and spicy Andouille sausage, as well as veggies, rice, and spices, this is a hearty dish packed with flavors and textures that's sure to warm you up on a chilly night!
Nutritional facts
Protein
45g
Carbs
32g
Calories
480kcal
Fat
18g
Ingredients
Bay Leaf, All Purpose Flour, Andouille Sausage, Celery, Garlic Powder, Black Pepper, Tomato Paste, Sweet Paprika, Onion, Jasmine Rice, Kosher Salt, Okra, Gumbo Powder, Green Bell Pepper, Chicken Breast, Canola Oil, Italian Parsley
Contains wheat.
Reviews
3.9
Based on 217 reviews
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Dina · 06/01/24
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About Cedric Nicolas
Born and raised in Versailles, France, Chef Cedric Nicolas got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional schooling and enrolled in a culinary training program at the age of 15. It only took several months, and a couple of missed soccer games, for him to decide he wanted to get into restaurants. Nicolas moved to London to stage at The Lanesborough, and by the age of 19, he was working in Michelin-starred Club Gascon. Nicolas eventually came back home to France to work under Gordon Ramsey. He went on to become chef of a restaurant with a daily tasting menu that featured the best local ingredients he could source this eventually earned the restaurant a Michelin Plate award. Nicolas moved to Los Angeles in 2017 to open Belle Vie and has been cooking in the city ever since.
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