Chicken gumbo is a marvelous dish. Take your taste buds on an adventure with this recipe. It is one of my favorites and can be made using ingredients available in any grocery store around the world.
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.
Chicken and Andouille Gumbo
2 cups flour
1-3/4 cups vegetable oil
2 cups chopped onions
1 cup chopped green pepper
1 cup chopped celery
3 large garlic cloves finely diced
3 bay leaves
6 boneless chicken breast halves cut into bite size pieces
3 cups andouille chopped (any lean smoked sausage will work)
1 teaspoon Tony Chachere's Original Creole Seasoning (or 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon cayenne pepper)
1 teaspoon Tabasco
3 tablespoons chopped parsley
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 one cup at a time stirring well between cups. 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.
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.
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