Chicken and Andouille Gumbo
- 1 large chicken cut up
- 1 large onion
- 1 link Andouille sausage
- 1/4 cup cooking oil
- 2 large spoons flour
- 1 bunch scallions green onions
- 2 tbsp file'
- 1 link smoked sausage
- salt, black pepper and red pepper to taste
- To make the roux, add 1/4 cup oil to
your stockpot. Let the oil get hot; then add two cooking spoons of flour.
Brown but do not overdo it as it will have that burnt taste. For this roux,
the secret is to make it light and not thick. Set aside.
- In a separate pot add 2
tablespoons of oil, the chicken and onions. Brown chicken very well.
- Once brown add to the stockpot
with the Andouille, smoked sausage and enough water to fill stockpot 3/4
full. Over high heat, cook down half way. It will take about an hour.
- Skim the extra oil and fat out
of the stock; serve up with
Momma's Cajun Potato Salad C'est bon!
Yield : 10 Servings : 10 Prep Time : 20m Cook Time : 60m Ready In : 1 hour 20
photo courtesy of Real Cajun
Recipes and Robin Petit
Cajun Recipes Page 1