*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Thursday, February 19, 2026 1:05 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Cajun » Chicken & Andouille Gumbo
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Chicken & Andouille Gumbo recipe to your favorite Save to favorite   Discuss Chicken & Andouille Gumbo recipe Write a comment   Print Chicken & Andouille Gumbo recipe Print this recipe   Email Chicken & Andouille Gumbo recipe to friend Email this recipe
  Chicken & Andouille Gumbo
  Category: Cajun
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 296
Ingredients:
1 cup Oil
1 1/2 lb Andouille sausage, or kielb
3 3/4 cup Onions, chopped
2 cup Green pepper, chopped
8 1/2 cup Chicken stock
1 each Cayenne pepper
1 each File
1 each Cooked rice
1 each Chicken, cut up or boned
1 cup Flour
2 cup Celery, chopped
3 tsp Garlic, chopped
1 each Salt
2 cup Green onion, chopped
1 each Cream sherry
Instructions:
Season and brown chicken in oil (lard, bacon drippings) over med-hi
heat. Add sausage (cut in 1/4" rounds) to pot and saute with chicken.
Remove both from pot. Make roux with equal parts of oil and flour to
desired color (I make a dark chestnut color). Add onions, celery,
green pepper, and later garlic to roux, stir continuously until
vegetables reach desired tenderness. Return chicken and sausage to
pot and cook with vegetables, continuing to stir frequently.
Gradually stir in liquid and bring to boil. Reduce to simmer and cook
for an hour or more. Season to taste. Approximately 10 minutes before
serving, add green onions. Gumbo may or may not be served over rice.
Adding sherry at the table is also an option. File may be placed on
the table for individuals to add to their gumbo if they wish. 1/4 to
1/2 tsp per serving is recommended. File - a fine green powder that
is young dried and ground sassafras leaves, used in gumbo for flavor
and thickening. The word file means to twist or make threads. If you
put the file directly into the gumbo while it is cooking, that is
what you will end up with, a liquid that is rather stringy as you
bring your spoon out of the bowl. Ugh! Do it right, let each person
add their own at the table. If making roux over very high heat, the
oil you use must be free of food particles to avoid burning. If you
scorch your roux, even slightly, while you are making it, throw it
out, and start over again after you have thoroughly cleaned the pot.
When making an okra gumbo, add 4-6 cups of cut okra to trinity,
saute, and cook together with roux. (remember, the Cajun cooking
trinity is onions, celery and green pepper).
Courtesy of Shareware RECIPE CLIPPER 1.1
Rate this recipe:  
Featured Recipe
» Chicken and Wild Rice
Category: UC - Taste of Home
Hits: 1085
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com