Cookbook:Chicken and Andouille Sausage Gumbo

(Redirected from Cookbook:Gumbo)
Chicken and Andouille Sausage Gumbo
CategoryStew recipes
Time3–4 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

Procedure edit

  1. Brown outside of chicken breasts in small amount of oil then set aside.
  2. Make a roux from the flour in a large saucepan.
  3. Add peppers, onions, and celery to roux. Cook until softened.
  4. Slowly stir in water, and bring to a simmer.
  5. Cut up browned chicken breasts, add to gumbo, and cook until done.
  6. Slice up sausage and add ½ hour after the chicken.
  7. Season to taste with cayenne and salt.
  8. Serve in a bowl with a little rice and green onions on top.

Notes, tips, and variations edit

  • 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.