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Chicken and Andouille Gumbo Recipe

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This recipe for Chicken and Andouille Gumbo, by , is from St. John's Club 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!

Bea Canty


1/2 c. vegetable oil (corn or canola)
1 whole chicken, cut up and skin removed
1 lb. Andouille sausage sliced bite sized
3/4 c. flour
2 c. chopped onions
1 c. chopped celery
1 c. chopped bell pepper
6 c. chicken stalk, unsalted
1 tsp. Cajun or creole seasoning
1 tbsp. fresh minced garlic
1 tsp. fresh thyme chopped
1/2 crushed red pepper, or to taste
2 bay leaves
1 14.5 oz. can diced tomatoes
2 c. frozen sliced okra
1/2 c. chopped fresh parsley
Cooked white rice
Pepper Sauce (optional)

In a large, heavy pot over medium-high heat. Heat 1 tbsp. oil. Saute chicken and sausage until brown on all sides. Its fine if some of the meat sticks to the bottom of the pot and then releases. When brown, remove meat from pot. When chicken had cooled enough to handle, pull meat from bones and discard bones. Set aside chicken and sausage.

Add remaining oil and flour to pot, stirring constantly for about 15 minutes. When flour is browned to the color of milk chocolate, add onion, celery and bell pepper. Saute on low heat 8-10 minutes. Gradually add chicken tock, stirring constantly, until blended and starting to thicken. Add chicken, sausage and all other ingredients except okra, parsley, rice and pepper sauce. Cover and simmer on low heat 30 minutes. Remove lid and cook 30 more minutes, stirring occasionally. Add okra and parsley, and continue to cook on low heat, uncovered. Serve in a soup bowl over rice. Season with pepper sauce, if desired.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Gumbo (a West African work for Okra) is a soup or stew served over rice. Gumbo purist insist that without the okra, you can't call it gumbo!




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