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Chicken and Andouille Sausage Gumbo

Chicken and Andouille Sausage Gumbo — a stew recipe, 10 ingredients, about 240 min.

Serves 12 · 240 min · Stew

contains glutencontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • about 2 lbs (1 kg) chicken breasts
  • 1 cup (240 ml) canola oil
  • 1 cup (240 g) all-purpose flour
  • 2 bell peppers, chopped into ¼-inch pieces
  • 1 large onion, chopped into ¼-inch pieces
  • 4 stalks of celery, chopped into ¼-inch pieces
  • Chicken stock or equivalent
  • about ½ lb (¼ kg) Andouille sausage or other spicy sausage
  • Cayenne pepper to taste
  • Salt to taste

Steps

  1. Brown outside of chicken breasts in small amount of oil then set aside.
  2. Make a roux from the flour in a large saucepan.
  3. Add peppers, onions, and celery to roux. Cook until softened.
  4. Slowly stir in water, and bring to a simmer.
  5. Cut up browned chicken breasts, add to gumbo, and cook until done.
  6. Slice up sausage and add ½ hour after the chicken.
  7. Season to taste with cayenne and salt.
  8. Serve in a bowl with a little rice and green onions on top.

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Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0