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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chicken Andouille Gumbo Recipe

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This recipe for Chicken Andouille Gumbo is from The Bruns Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1. 4-6 lb stewing chicken, cut up
2. ˝ tsp black pepper
3. ˝ tsp ground red pepper
4. 2 tsp salt
5. ˝ cup oil
6. ˝ cup flour
7. 1 large onion, chopped (1 cup)
8. 1 large green pepper, chopped
9. 1 cup sliced green onions
10. 1 cup chopped celery
11. 1 clove garlic, minced
12. 3 quarts hot water
13. 1 lb andouille or smoked sausage, cut in ˝-inch slices.
14. 2-3 Tbsp filé powder
Directions:
Directions:
1. Sprinkle chicken with black pepper, red pepper and 1 tsp salt.
2. In Dutch oven, brown chicken on all sides in oil. Remove chicken in hot oil and set aside.
3. Add flour to pan drippings, scraping the bottom of pan to loosen crusty bits. Cook over medium heat, stirring constantly, about 30 minutes, until dark reddish-brown roux is formed.
4. Add vegetables and garlic. Cook and stir over medium heat for 5-10 minutes, until tender.
5. Gradually stir in water. Add browned chicken. Bring to a boil, then reduce heat. Cover and simmer for 2-2˝ hours, until chicken is very tender. Add more water, if necessary.
6. Add sausage and 1 tsp salt. Simmer for 20-30 minutes.
7. Remove from heat; skim off fat.
8. Stir in filé powder. Let stand for 5 minutes.
9. Serve with hot, cooked rice.
Number Of Servings:
Number Of Servings:
8

 

 

 

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