"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken & Sausage/Andouille Gumbo Recipe

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This recipe for Chicken & Sausage/Andouille Gumbo, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Roussel - E Department
Added: Saturday, February 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 hen
1 lb smoked sausage
1 lb. andouille sausage
2 lb. onions
1 bell pepper
4 sticks of celery
3 T. McCormick seasonings
2 tsp. salt
1 T. garlic powder
1 pt. jar Savoie's roux
stock from boiled hen

Directions:
Directions:
Take a 12 qt. pot and boil hen for 1 hour. De-bone hen after boiling. Save water stock for gumbo - set aside. In same 12-qt. pot, smother onions, celery and bell peppers in 1 cup of oil. Add stock, de-boned hen, smoked sausage, andouille sausage, salt, McCormick seasoning and garlic powder and roux. Let boil on medium heat for 2 hours. Serve over rice.

Number Of Servings:
Number Of Servings:
15 servings
Preparation Time:
Preparation Time:
3 hrs.

 

 

 

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