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Andouille & Chicken Gumbo Recipe

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This recipe for Andouille & Chicken Gumbo, by , is from The Boylan 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!

Jim Boylan, Sr.


• 1 Cup oil
• 1 - 1½ lb. boneless, skinless chicken breast, cut in bite size pieces
• 1½ lbs. andouille sausage
• 1 Cup flour
• 1 Tbsp. chopped garlic
• 8 Cups chicken stock
• 2 Cups chopped green onions (Scallions)
• Cooked Rice
• Joe’s Stuff seasoning (or New Orleans style seasoning)
• File’ **

• 4 Cups chopped onions
• 2 Cups chopped celery
• 2 Cups chopped green pepper

NOTE: This is kind of a big batch. The recipe makes about 15 servings but two things to remember about Gumbo:
1. It always tastes better the next day. You can store it in the fridge for 3 days. Just reheat it gently before serving and enjoy it again.
2. You can freeze it for up to 8 months. Just transfer it to freezer-safe containers

1. Season and brown chicken in oil (lard, bacon drippings) over medium heat.
2. Add sausage to pot and saute’ with chicken. Then remove both from pot
3. Make a roux with equal parts of oil and flour to desired color.
4. Add onions, celery, green pepper. Then add garlic to the mixture and stir continuously.
5. After vegetables reach desired tenderness, return chicken and sausage to pot and cook with vegetables, continuing to stir frequently.
6. Gradually stir in liquid and bring to a boil. Reduce heat to simmer and cook for an hour or more.
7. Season to taste with Joe’s Stuff seasoning or equivalent.
8. Approximately10 minutes before serving, add green onions (scallions).
9. Serve gumbo over rice or, without rice, accompanied by French bread

** File’ is a fine green powder of young dried ground sassafras leaves, used in gumbo for flavor and thickening. It may be placed on the table for individuals to add to their gumbo if they wish. ¼ to ½ tsp. per serving is recommended. I could not find it in my Giant Supermarket, but you might be able to get it in some of the high-end supermarkets, e.g. Whole Foods

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
It’s been almost 20 years since I made this dish in a class at the New Orleans School of Cooking. We had a Customer Advisory Board at Quest Diagnostics and twice a year we would gather the group at a nice place over a weekend and combine some intense work with some relaxing social activity. Our group worked together on this recipe to produce a pretty good batch of Gumbo. It’s a good thing I kept the recipe for this project. I still have the apron they gave us. Seems like it shrunk a bit over the years.




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