Cookbook:Chicken and Andouille Sausage Gumbo

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Chicken and Andouille Sausage Gumbo
Servings 12
Time 3-4 hours

Cookbook | Ingredients | Recipes | North American Cuisines

Chicken and Andouille Sausage Gumbo is a soup or stew which is is prepared using roux.


  • 2 bell pepper
  • 1 large onion
  • 4 stalks of celery


  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 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.