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"The belly rules the mind."--Spanish Proverb

Chicken and Andouillie sausage Gumbo Recipe

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This recipe for Chicken and Andouillie sausage Gumbo is from Cooking for The Cure, 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:  
4 oz. of Andoullie sausage (small dices)
8 oz. of boneless skinless chicken breast (medium diced)
8 oz. of medium diced onions
5 oz. of medium diced red and yellow peppers
5 oz. of diced celery
1/2 oz. of chopped garlic
2 bay leaves
8 oz. of diced tomatoes
96 full oz. of chicken stock
1 tsp. of dried oregano
1 tsp. of Cajun seasoning
5 oz. of dark brown rue
1 tbsp. of onion powder
1/2 tbsp. of basil
salt as needed
ground black pepper as needed
tsp. of gumbo fille powder

Directions:
Directions:
Heat oil over medium heat in heavy soup pot.
Add Andoullie sausage, saute until sausage becomes firm (stir occasionally).
Add chicken and stir until chicken is cooked.
Add onions, peppers, celery, garlic,tomatoes - saute veggies until tender and onions are translucent (stir 5-7 minutes occasionally).
Add flour mixture, cook for one minute, stir occasionally.
Add stock, stir constantly to work out any large lumps.
Add bay leaves, oregano, onion powder and gumbo fille (add salt and pepper) and let simmer for 30 minutes.
BE SURE TO BLEND WELL, do not allow soup to return to boil.
soup is ready to be finish, and either to be served or be rapidly cool.

Number Of Servings:
Number Of Servings:
Makes one gallon

 

 

 

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