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Chicken and Andouille Sausage Gumbo Recipe

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This recipe for Chicken and Andouille Sausage Gumbo, by , is from The Hoosier TearJerker Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kurt Schlesselman
Added: Tuesday, May 19, 2009


32 oz Chicken Stock
12oz Dark Beer
5/8 lb Sliced Andouille Sausage (Alt; Hot Italian & Smoky Links)
1/3 lb Pulled Chicken
1 diced Green Bell Pepper
1 diced Yellow Onion
2-3 diced Celery stalks
1/8 tsp Red Pepper Flake
1/8 TBS dried Oregano
1/8 TBS dried Basil
1/8 TBS ground Black Pepper
2-3 cloves)chopped Garlic
1 Bay Leaf
1/2 TBS Louisiana Hot Sauce
3/8 TBS Worcestershire Sauce
1 TBS Chicken Base
1 TBS Pork Base
2/3 C 1 stick of butter
1/2 C Flour (or enough to get a thick Roux)
1 ¼ C Converted Rice
1/3 cup Corn starch dissolved in 1 Cup water or
1 TBS Gumbo File or 1/3 cup Corn Starch dissolved in water

1 - Render the Andouille Sausage in a Sautee Pan
2 – Roux - Melt one stick of butter; add flour and stir constantly until it become a "caramel color" and “thickens a little”. (medium heat)
3 - Add Onions, Celery, Peppers, and cook for approx. 10 minutes, then add garlic
4 - Add the Stock, Herbs, Hot Sauce, Worcestershire Sauce, Chicken Base, Pork Base, Red Pepper Flakes, and Black Pepper.

Simmer for approx. 30 minutes then add the sausage and simmer for approx. another 10 minutes.

5 - Add Corn Starch and taste. Adjust seasoning to taste.
6 - Serve over Rice Yield – (1/2 Gallon)




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