Chicken Fingers
Chicken Andouille Gumbo

Chicken Andouille Gumbo

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

Add sausage and next 5 ingredients; simmer, stirring occasionally, 1 hour.

Heat oil in a heavy skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a dark caramel color (about 20 minutes).

Stir into sausage mixture, and simmer, stirring occasionally, 1 hour.

Stir in chicken, salt, and red and black pepper; simmer, stirring occasionally, 45 minutes.

Skim off fat.

Stir in green onions and parsley; simmer, stirring occasionally, 10 minutes.

Remove from heat, and stir in filé powder.

Serve over hot cooked rice with hot sauce, if desired.

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