Cookbook:Gumbo

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Gumbo
Shrimp gumbo.jpg
Category Soup recipes
Servings 3
Time 1 hour
Difficulty Medium

Cookbook | Ingredients | Recipes | North American Cuisines

Chicken and Andouille Sausage Gumbo is a soup or stew which is thickened using okra and dark roux from the southern United States.

Ingredients[edit]

  • 2 bell pepper
  • 1 large onion
  • 4 stalks of celery
  • home-made chicken stock; or, water if absolutely necessary
  • Chicken breasts
  • 1 package of pre-cooked andouille sausage or other spicy sausage
  • cayenne pepper to taste
  • salt to taste

Procedure[edit]

  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 pre-cooked andouille 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]

  • Refer to reputable cooking website for genuine recipes. This one is very simplified and will 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.