Chicken and Andouille Sausage Gumbo
Chicken and andouille sausage gumbo is a soup or stew which is is prepared using roux.
Total Time
4 hours
Servings
12
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
Brown outside of chicken breasts in small amount of oil then set aside.
Make a roux from the flour in a large saucepan.
Add peppers, onions, and celery to roux. Cook until softened.
Slowly stir in water, and bring to a simmer.
Cut up browned chicken breasts, add to gumbo, and cook until done.
Slice up sausage and add ½ hour after the chicken.
½ hour
Season to taste with cayenne and salt.
Serve in a bowl with a little rice and green onions on top.
- •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.