NO PHOTO
United States / Bread
Wikibooks
Chicken and Andouille Sausage Gumbo
Chicken and andouille sausage gumbo is a soup or stew which is is prepared using roux.
Ingredients
ServingsOriginal: Serves 12
- chicken breasts, (1 kg)about 2 lbs
- canola oil, (240 ml)1 cup
- all-purpose flour, (240 g)1 cup
- bell peppers, chopped into ¼-inch pieces2
- onion, chopped into ¼-inch pieces1 large
- celery, chopped into ¼-inch pieces4 stalks
- chicken stock or equivalent, or equivalent
- Andouille sausage, or other spicy sausage (¼ kg)about 1/2 lb
- cayenne pepper, to taste
- salt, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Brown outside of chicken breasts in small amount of oil then set aside.
Make a roux from the flour in a large saucepan.
Add peppers, onions, and celery to roux. Cook until softened.
Slowly stir in water, and bring to a simmer.
Cut up browned chicken breasts, add to gumbo, and cook until done.
Slice up sausage and add ½ hour after the chicken.
Season to taste with cayenne and salt.
Serve in a bowl with a little rice and green onions on top.
