Chicken and Andouille Gumbo

Serves 12

1/2 pound andouille sausage, cut into 1/4-inch slices 

8 tablespoons vegetable oil, divided

1 2 1/2-to 3-pound chicken, cut into pieces

1 1/2 quarts water

1/2 cup all-purpose flour

1 cup chopped onion

1 cup chopped celery

1 cup chopped green pepper

2 garlic cloves, minced

2 tablespoons chopped fresh parsley

2 bay leaves

1/2 teaspoon chopped thyme

1 teaspoon Louisiana hot sauce

Salt and pepper to taste

1/2 cup chopped green onions

Cooked rice

In 3-quart Dutch oven, over medium-high heat, brown sausage in 4 tablespoons oil, about 7 minutes. Remove with slotted spoon and set aside. Add chicken pieces and cook until golden brown, about 10 minutes, turning occasionally. Add water, cover and cook until chicken is tender, about 30 minutes. Remove chicken, leaving liquid in pan, and when chicken is cool enough to handle, discard skin and bones and dice meat into 1/2-inch cubes.

In another 3 quart- Dutch oven, over medium heat, mix remaining 4 tablespoons oil and flour and cook, stirring constantly, until roux turns dark brown, about 30 minutes. Add onion, celery, green pepper, garlic and parsley and cook about 10 minutes or until vegetables are tender. Add the liquid used to cook the chicken into the saucepan along with bay leaves, thyme, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered, 45 minutes. Add chicken and sausage and simmer another 15 minutes.

Remove pan from heat, add green onions and adjust seasoning.   To serve, mound of rice in each soup bowl, then ladle gumbo around rice

Comments

[Kathy Smith]

This is how I make my gumbo but I use turkey breast and add okra.

[sacd]

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