Chicken and Andouille Sausage Gumbo
s Chicken and andouille sausage gumbo is a soup or stew which is is prepared using roux.
Source and licence
"Chicken and Andouille Sausage Gumbo" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Chicken_and_Andouille_Sausage_Gumbo, revision 4523932), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Chicken_and_Andouille_Sausage_Gumbo&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4523932
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by the source's category: Louisiana (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- about 2 lbs (1 kg) chicken breasts
- 1 cup (240 ml) canola oil
- 1 cup (240 g) all-purpose flour
- 2 bell peppers, chopped into ¼-inch pieces
- 1 large onion, chopped into ¼-inch pieces
- 4 stalks of celery, chopped into ¼-inch pieces
- Chicken stock or equivalent
- about ½ lb (¼ kg) Andouille sausage or other spicy sausage
- Cayenne pepper to taste
- Salt to taste
Method
- Brown outside of chicken breasts in small amount of oil then set aside.
- Make a roux from the flour in a large saucepan.
- Add peppers, onions, and celery to roux. Cook until softened.
- Slowly stir in water, and bring to a simmer.
- Cut up browned chicken breasts, add to gumbo, and cook until done.
- Slice up sausage and add ½ hour after the chicken.
- Season to taste with cayenne and salt.
- Serve in a bowl with a little rice and green onions on top.