Andouille Sausage with Chicken Gumbo

Tonight i made meat gumbo for my family , we had gumbo before , but it was seafood , it was good too . This was a little different , although they both have great taste . I like gumbo , and we serve it with rice . Used chicken , and andouille sausage , and the holy trinity , which is onion , celery and green pepper . I guess those three is a must in gumbo making !!

You need :

1 lb of andouille sausage, sliced about 1/2 inch thick

4-5 boneless chicken thighs

1 cup of all purpose flour

1/2 cup of vegetable oil

2 cups of onion

1 cup of celery

1 cup of green bell pepper

3 bay leaves

1-2 tsp. of cayenne pepper

1 tsp. of salt

8 cups of chicken broth

1 tbsp. of file powder

1/2 cup of green onion

3 tbsp. of fresh chopped parsley

In a large dutch oven , add vegetable oil , then brown the sausage , about 10 minutes . Then remove with slotted spoon , set aside . Sprinkle your chicken thighs with essence of emeril generously . Then brown for 8 minutes total , and set aside . In the same pot , add 1/2 cup of vegetable oil , then add 1 cup of all purpose flour . And cook , stirring constantly , make dark brown roux , color of chocolate , for about 10-15 minutes, with medium heat . This burn easily , so make sure you keep stirring . If you’ve reach the brown roux before 15 minutes then moving on to the next step , if you haven’t reached it yet , then keep cooking it until it changes color to brown roux .

Then add the vegetables , onion , celery and green bell pepper , and mix well , cook about 4 minutes , then add cayenne , bay leaves and salt , along with the cooked sausage for a minute . Then add chicken broth , stirring while adding . And bring to boil , then return the chicken in the pot , and simmer for an hour .

Once it’s done , add the parsley and green onion , reserve some for garnish , add the file powder , and serve with rice .

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