Cookbook:Chicken and Andouille Sausage Gumbo

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Chicken and Andouille Sausage Gumbo
Servings 12
Time 3-4 hours

Cookbook | Ingredients | Recipes | North American Cuisines

Chicken and Andouille Sausage Gumbo is a soup or stew which is is prepared using roux.

Ingredients[edit | edit source]

  • 1 cup (240 ml) canola oil
  • 1 cup (240 g) flour
  • Trinity (all chopped to 1/4" inch)
  • 2 bell pepper
  • 1 large onion
  • 4 stalks of celery
  • Chicken stock or equivalent
  • Chicken breasts (about 2 lbs or 1 kg)
  • Andouille sausage or other spicy sausage (about 1/2 lb or 1/4 kg)
  • cayenne pepper to taste
  • salt to taste

Procedure[edit | edit source]

  1. Brown outside of chicken breasts in small amount of oil then set aside.
  2. Make a roux in a large saucepan.
  3. Add Trinity to roux and soften.
  4. Slowly stir in water.
  5. Cut up chicken breasts and add to gumbo to cook until done.
  6. Slice up sausage and add 1/2 hour later.
  7. Simmer. Serve in a bowl with a little rice and green onions on top. Gumbo will be better if left over night and eaten the next day.

Notes, tips, and variations[edit | edit source]

  • Refer to reputable cooking website for genuine recipes. This one is very simplified and will really disappoint.
  • Hot sauce can be added to taste.
  • Filé may be added to thicken individual servings as served.
  • Use home-made chicken stock instead of water. Water has no flavor by itself, and store-bought chicken stock has way too much salt.