Chicken, Tasso and Andouille Gumbo

Ingredients

  • 1 (16-ounce) bag frozen, sliced okra
  • ½ bunch green onions, sliced
  • ½ bunch flat leaf parsley leaves, chopped
  • Salt and freshly ground black pepper
  • Steamed white rice
  • Hot sauce
  • File powder
  • + 13 more ingredients
    • 1 pound andouille sausage, chopped
    • 1 pound tasso, chopped
    • 1 cup vegetable oil plus 4 tablespoons, for sauteing
    • 1 cup all-purpose flour
    • 1 large onion, chopped
    • 2 stalks celery, chopped 3 cloves garlic, minced
    • ½ green bell pepper, chopped
    • 1 (3-pound) chicken, boiled and shredded
    • 8 cups homemade chicken stock
    • 1 (14-ounce) can stewed tomatoes, pureed
    • 1 tablespoon Worcestershire sauce
    • 2 bay leaves
    • 2 teaspoons kitchen bouquet

1. In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil until browned. Remove meats and set aside. Add 1 cup vegetable oil and allow to heat. Whisk in flour and cook until a chocolate color is reached. Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minu...

View full recipe at SpringPad

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