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Chicken and Andouille Gumbo

Gumbo, the hearty dish that's part stew and part soup, is probably served more often in Louisiana to friends and family than any other dish. Gumbo is a great dish anytime and especially good for Sunday dinner!

Prep Time 30 minutes
Cook Time 1 hour

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 2 1/2 pounds boneless, skinless chicken breast, cut into bite-size pieces
  • 1 t. salt
  • 1 t. cayenne pepper
  • 1/4 cup all-purpose flour
  • 1 pound Andouille sausage
  • 2 cups onions, chopped (2 onions)
  • 1 cup celery, chopped
  • 1/2 cup green bell pepper
  • 1 tablespoon minced garlic
  • 2 bay leaves
  • 6 cups chicken stock, preferably homemade
  • 1 bunch green onions
  • 2 tablespoons fresh parsley, minced

For serving: steamed rice and French bread

Gumbo filé is optional.

Instructions

  1. In an enameled cast-iron Dutch oven set over medium heat, make a roux of flour and water. Cook, stirring constantly, adjusting the heat to medium-low, until dark brown, about 30 minutes.

  2. Meanwhile, season the chicken pieces with salt and cayenne pepper. Toss the chicken with the flour. Over medium heat, add the oil to a cast iron skillet. When oil is hot, add the chicken. Brown the chicken on all sides, about 5 to 6 minutes. Add the sausage and continue cooking and stirring for 5 to 6 minutes.

  3. When the roux is dark brown, add the onions, celery and bell peppers. Over low heat, stir and cook until onions are clear, about 5 to 6 minutes. Add the garlic and bay leaves, cook for 1 minute, stirring constantly.

  4. Add the chicken broth and chicken/sausage mixture to the roux/vegetable mixture. Stir to mix thoroughly. Bring to a boil. Reduce heat to a simmer. Cook uncovered for one hour.

  5. Remove bay leaves. Add the green onions and parsley. Cook for 10 minutes.

  6. Serve in soup bowls with steamed rice and plenty of French bread!