Chicken-Andouille Gumbo

Chicken-Andouille Gumbo
Photo by Tina Cornett

Ingredients

  • 1 large celery rib, chopped
  • 1 large green bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 1 pound andouille or smoked sausage, diced
  • 1 pound andouille or smoked sausage, diced
  • 5 parsley sprigs
  • 1 bunch green onions, chopped
  • + 33 more ingredients
    • 1 bunch green onions, chopped
    • 3 whole garlic cloves
    • 3 whole garlic cloves
    • 2 medium onions, chopped
    • 1 large celery rib, chopped
    • 2 medium onions, chopped
    • ½ teaspoon filé powder
    • ½ teaspoon filé powder
    • ½ cup chopped fresh parsley
    • 1 teaspoon ground red pepper
    • 1 ½ cups all-purpose flour
    • 1 ½ cups all-purpose flour
    • ½ cup chopped fresh parsley
    • 1 teaspoon ground black pepper
    • 1 ½ gallons water
    • 1 (4-pound) chicken, cut up
    • 3 tablespoons minced garlic
    • 1 ¼ cups vegetable oil
    • 3 tablespoons minced garlic
    • 4 chicken bouillon cubes
    • 1 ¼ cups vegetable oil
    • 1 teaspoon ground black pepper
    • Hot cooked rice
    • 4 chicken bouillon cubes
    • 1 tablespoon salt
    • 1 tablespoon salt
    • 5 bay leaves
    • 1 teaspoon ground red pepper
    • 5 parsley sprigs
    • 5 bay leaves
    • Hot cooked rice
    • 1 ½ gallons water
    • 1 (4-pound) chicken, cut up

Bring first 5 ingredients to a boil in a large stockpot; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth. Skin, bone, and coarsely chop chicken; set aside. Pour broth through a wire-mesh strainer into a large bowl, discarding solids. Measure 1 gallon broth, and return to st...

View full recipe at My Recipes

Comments

Variations on Chicken-Andouille Gumbo

  • Chicken-Andouille Gumbo
    • Filé powder to taste
    • Filé powder to taste
    • 1/2 cup vegetable oil
    • 1/2 cup vegetable oil
    • 1 (4- to 5-pound) baking hen, cut up
    • +24 other ingredients


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