Cookbook:Chicken and Andouille Sausage Gumbo

Chicken and Andouille Sausage Gumbo
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

• 1 cup (240 ml) canola oil
• 1 cup (240 g) all-purpose flour
• Trinity (all chopped to ¼" 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 ½ lb or ¼ kg)
• 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 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

• 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.