Soups

Chicken and Andouille Gumbo

INGREDIENTS:

1 lb. andouille sausage, cut into bite-size rounds
1 cup vegetable oil
1 cup flour
2 medium onions, chopped
2 medium bell peppers, chopped
4 celery stalks, chopped
4 garlic cloves, minced
2 tbsp. file
3 qt. chicken broth
3 cups cooked chicken, cut into bite-size pieces
salt, pepper and cayenne to taste
2 cups sliced okra

DIRECTIONS:

Preheat oven to 350 degrees F.

Spread the andouille on a baking sheet and bake for 25 minutes to render fat. Drain sausage on paper towels.

In a heavy-bottomed pot, make a roux with the flour and oil, stirring constantly, for about 15 minutes or until roux is dark brown. Add onions, bell peppers, celery and garlic. Cook, stirring often, until vegetables are wilted, about 25 minutes.

Add chicken stock, file, sausage and chicken, stirring to incorporate. Season with salt, pepper, and cayenne to taste. Bring to boil. Reduce heat to low and cook for 1 hour.

Stir in okra and cook an additional 30 minutes or just until okra is tender.

Serve over rice.

REVIEWS:
By: Cajun Dictionary – F « Cajun Daughters Array on June 21, 2011
Not rated

[…] File (fee-lay) – Finely ground sassafras leaves, added at the end of cooking, and used to season and thicken gumbo.   Recipe:  Chicken and Andouille Gumbo […]

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By: Cajun Dictionary – N-O « Cajun Daughters Array on June 20, 2011
Not rated

[…] Okra – A vegetable brought to the United States by Africans, it is one of the most popular vegetables in Louisiana.  It is used in gumbos, smothered and fried. Recipe:  Chicken and Andouille Gumbo […]

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By: Cajun Dictionary – A « Cajun Daughters Array on June 20, 2011
Not rated

[…] Andouille (ahn-do-ee) – a Cajun seasoned, smoked sausage commonly used in gumbos, jambalayas and other Cajun dishes.  Recipe:  Chicken and Andouille Gumbo […]

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