Cookbook:Chicken and Andouille Sausage Gumbo

Chicken and Andouille Sausage Gumbo
Category	Stew recipes
Servings	12
Time	3–4 hours
Difficulty

Cookbook | Ingredients | Recipes | North American Cuisines

Chicken and andouille sausage gumbo is a soup or stew which is is prepared using roux.

Ingredients

• about 2 lbs (1 kg) chicken breasts
• 1 cup (240 ml) canola oil
• 1 cup (240 g) all-purpose flour
• 2 bell peppers, chopped into ¼-inch pieces
• 1 large onion, chopped into ¼-inch pieces
• 4 stalks of celery, chopped into ¼-inch pieces

• Chicken stock or equivalent
• about ½ lb (¼ kg) Andouille sausage or other spicy sausage
• Cayenne pepper to taste
• Salt to taste

Procedure

1. Brown outside of chicken breasts in small amount of oil then set aside.
2. Make a roux from the flour in a large saucepan.
3. Add peppers, onions, and celery to roux. Cook until softened.
4. Slowly stir in water, and bring to a simmer.
5. Cut up browned chicken breasts, add to gumbo, and cook until done.
6. Slice up sausage and add ½ hour after the chicken.
7. Season to taste with cayenne and salt.
8. Serve in a bowl with a little rice and green onions on top.

Notes, tips, and variations

• Hot sauce can be added to taste.
• Filé may be added to thicken individual servings as served.
• Home-made chicken stock is preferable to store-bought.
• Gumbo will be better if left over night and eaten the next day.