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

Chicken and Andouille Gumbo Recipe

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This recipe for Chicken and Andouille Gumbo is from Brignac Family Gatherings, 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:  
3 onions chopped 2 tsp. salt
1 bell pepper chopped 1 tsp. black pepper
2 stalks celery chopped 1 tsp. cayenne pepper
1 lb. Veron Andouille 1 tsp. garlic powder
1 chicken cut in pieces Kitchen Bouquet
1 can Cream of Chicken soup Tony Chachere’s seasoning
˝ cup of cooking oil ˝ cup chopped shallots
˝ cup of flour 2 Tbsp. chopped parsley
Directions:
Directions:
In a large pot sauté onions, bell peppers, and celery. Cut the Andouille into small chunks and add it to the pot. Place the cut chicken in a baking pan, season with Tony Chachere, place into the oven and bake at 400 degrees for 1 hour and 15 minutes.
In another heavier pot, add cooking oil and flour. Cook the oil in flour on medium to high heat to make the roux. Cook until it’s a dark brown color.
Add the roux to the seasonings and Andouille in the large pot. Add 2 quarts of water to the pot and bring to a boil, stir occasionally. Add the cream of chicken soup and stir. Add Kitchen Bouquet to get the desired color. Allow these ingredients to cook for at least 1 hour ( the longer , the better).
Add the baked chicken along with all of the drippings in the pan to the gumbo pot and cook for about 15 minutes. Scoop all of the chicken out of the pot and debone. While the chicken is cooling, skim the grease from the top of the gumbo.
After all of the grease is skimmed off, add the shallots and parsley, bring to a rolling boil. Cook for about 30 more minutes. Remove from heat. Add the deboned chicken and another ˝ quart of water. Stir well and serve over rice.
Personal Notes:
Personal Notes:
It’s just as good as Maw Maw Odile’s gumbo. Dan learned from the best.

 

 

 

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