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We love that lentils are given their time to shine right alongside both chicken and andouille sausage in this show-stopping gumbo!
1 Tbsp canola oil
1½ cups quartered & thinly sliced andouille sausage
4 chicken thighs, bone in & skin removed
½ cup all-purpose flour
2 cups finely chopped white onion
1 cup finely chopped green bell pepper
1 cup finely chopped celery ribs
3 cloves fresh garlic, minced
7 cups hot chicken stock
3 bay leaves
1 Tbsp Worcestershire sauce
2-3 Tbsp Creole seasoning
½ tsp hot sauce
2 cups cooked or canned green lentils, drained & rinsed
4 green onions, sliced thinly
2 Tbsp fresh squeezed lemon juice
to taste, salt & ground black pepper
finely sliced green onions, for garnish
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