Viva Italia Gumbo Ratatouille W Sausage and Chicken
Dive into a one-pot wonder that marries the bold flavors of Italian cuisine with the hearty comfort of Southern gumbo in this Viva Italia Gumbo Ratatouille with Sausage and Chicken. Bursting with tender chunks of seared chicken thighs, smoky andouille sausage, and a medley of fresh vegetables like zucchini, eggplant, and okra, this dish balances rich tomato broth with aromatic herbs like basil and oregano. Simmered to perfection, the gumbo is served over fluffy rice and finished with a sprinkle of fresh parsley for a vibrant touch. Perfect for a cozy family dinner or a crowd-pleasing meal, this recipe combines robust seasoning, slow-cooking magic, and a unique fusion of flavors that’s sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons Olive oil
- 1 pound Boneless, skinless chicken thighs
- 12 ounces Andouille sausage
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 medium Onion, diced
- 1 large Bell pepper, diced (any color)
- 2 stalks Celery, diced
- 4 cloves Garlic, minced
- 1 medium Zucchini, diced
- 1 small Eggplant, diced
- 14 ounces Canned diced tomatoes
- 4 cups Chicken stock
- 2 pieces Bay leaves
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.25 teaspoons Cayenne pepper
- 8 ounces Okra, sliced
- 4 cups Cooked rice
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the chicken thighs with 0.5 teaspoons of salt and 0.5 teaspoons of black pepper, then sear them in the pot until golden brown on both sides, about 5-6 minutes per side. Remove and set aside.
Add the andouille sausage to the pot and cook until browned, about 4-5 minutes. Remove and set aside with the chicken.
Reduce the heat to medium, add the remaining 1 tablespoon of olive oil, and sauté the onion, bell pepper, and celery until softened, about 8 minutes.
Stir in the garlic and cook for 1 minute until fragrant.
Add the zucchini and eggplant, cooking for 5-7 minutes until slightly tender.
Stir in the diced canned tomatoes and chicken stock, then add the bay leaves, dried basil, dried oregano, cayenne pepper, the remaining salt, and pepper.
Bring the mixture to a gentle simmer and return the chicken and sausage to the pot. Cover and cook for 30 minutes.
Add the okra and continue to simmer uncovered for another 30 minutes, until the gumbo thickens slightly and the chicken is fork-tender.
Remove the chicken thighs, shred with two forks, and return the shredded chicken to the pot. Discard bay leaves.
Taste and adjust seasoning with salt or pepper as needed.
To serve, spoon a generous portion of gumbo over cooked rice in bowls. Garnish with fresh parsley.
Nutrition Facts
Calories |
4328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.5 g | 290% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 960 mg | 320% | |
| Sodium | 7844 mg | 341% | |
| Total Carbohydrate | 305.1 g | 111% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 38.7 g | ||
| Protein | 262.3 g | 525% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 779 mg | 60% | |
| Iron | 32.7 mg | 182% | |
| Potassium | 5113 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
