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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Andouille Gumbo Recipe

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This recipe for Chicken Andouille Gumbo is from The Wilson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 chicken cut up
1 large onion, chopped small
1 and 1/2 green peppers, chopped small
4 green onions, chopped
1 tsp. garlic powder
1/2 T. salt
1/2 tsp red pepper
1 T parsley
1 C butter
1 C flour
16oz box of chicken broth
1 lb. Anduoille sausage (Cajon style) sliced thin.
4 C cooked rice
Gumbo fili
Directions:
Directions:
Place chicken, salt, pepper, red pepper, garlic, parsley in a pot and enough water to cover ingredients. Cook until chicken comes off the bone easily.
Prepare the Roux: This takes patience, patience, patience and is the most important part of your gumbo.
In a large skillet melt butter over medium low heat (high heat will make it burn). When melted add flour 1/3 Cup at a time stirring constantly until the roux turns dark brown. Turn off heat, add onion and green peppers and stir. When mixture has cooled the onion and green peppers will be cooked. De bone the chicken and cut into small pieces. Add the chicken to the roux, stir in some chicken broth, until pouring consistency. Add Andouille sausage, green onion and remainder of the chicken broth and cook another 15 minutes. Serve gumbo over individual bowls of rice. Sprinkle a pinch of fili over the gumbo.
Personal Notes:
Personal Notes:
This recipe is really delicious!

 

 

 

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