Cookbook:Chicken and Andouille Sausage Gumbo
(Redirected from Cookbook:Gumbo)
Chicken and Andouille Sausage Gumbo | |
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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.
IngredientsEdit
- 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
ProcedureEdit
- Brown outside of chicken breasts in small amount of oil then set aside.
- Make a roux in a large saucepan.
- Add Trinity to roux and soften.
- Slowly stir in water.
- Cut up chicken breasts and add to gumbo to cook until done.
- Slice up sausage and add 1/2 hour later.
- 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 variationsEdit
- 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.