Chicken and Andouille Gumbo
| Chicken and Andouille Gumbo |
Recipe type: Soups and Gumbo
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Ingredients
- 3 cups flour
- 2 cups peanut oil
- 2 tablespoons garlic, peeled
- 2 cups chopped bell peppers
- 2 cups yellow onions
- 1 cup chopped celery
- 1 1/2 pounds andouille sausage
- 3 1/2 quarts chicken stock
- 1/2 tablespoon sage
- 32 ounces pulled chicken meat
- 1 tablespoon cayenne pepper
- 1 tablespoon white pepper
- 2 tablespoons garlic salt
Instructions
- Prepare all vegetables, stock, chicken and andouille* before beginning roux*.
- Heat oil until smoky. Slowly whip in flour. Stir constantly until the roux is dark reddish brown.
- Lower heat and add celery, onions and bell pepper. Continue cooking until tender.
- Meanwhile, add chicken, andouille and garlic to chicken stock and bring to a boil.
- Slowly add the roux, one spoonful at a time to boiling stock.
- Cool and refrigerate. Enjoy!
