Chicken Gumbo Is A New Orleans Favorite And So Delicious!

During the two decades that I have made this recipe, every guest served has proclaimed it delicious. It is a winner and easy to make. It's also very hearty, has a deep flavor and is loaded with meat and vegetables.

Ingredients

2 cups flour

1 cup vegetable oil

2 cups chopped onions

1 cup chopped green pepper

1 cup chopped celery

3 large garlic cloves finely diced

3 bay leaves

5 boneless chicken breast halves cut up into bite size pieces

3 cups andouille chopped (any lean smoked sausage will work)

1/2 teaspoon Tony Chachere's Original Creole Seasoning (or 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon cayenne pepper)

1 teaspoon Tabasco

3 tablespoons chopped parsley

3 Quarts chicken stock

1/4 cup chopped green onion

Place oil and flour in a large heavy pot and make a dark brown roux. When roux is color of milk chocolate add onions, bell pepper, celery and garlic. Saute' for 6-8 minutes until vegetables are soft.

You will need a pot of at least a 6 quart size to handle this volume. If your roux pot is not big enough you can transfer the roux to a large pot then add the rest of the ingredients.

Add heated chicken stock, stir well and bring to a slow boil. Turn down heat to low simmer, add bay leaves, andouille, Tony Chachere's seasoning, Tabasco and parsley. Allow this to simmer uncovered for 1 hour. Add chicken and saute' 1 more hour stirring every 15 minutes.

Note: This recipe is light on added salt since the chicken stock, chicken and andouille all contain salt. After cooking taste and add salt if needed.

Serve in a bowl with rice....... Gumbo bowls are the perfect dish to complement your creation. I love my set of Tabasco Gumbo Bowls from Cajun Grocer. They are beautiful and just the right size and depth for Louisiana's favorite food

Serve 1/3 cup rice to 1 1/4 cup gumbo. Sprinkle with chopped green onions as a garnish and to add flavor. Include a fresh garden salad with warm french bread. Will serve 10 to 12.