Chicken and Andouille Sausage Gumbo

Chicken and andouille sausage gumbo is a soup or stew which is is prepared using roux.

180 min · serves 12

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

Steps

1. Brown outside of chicken breasts in small amount of oil then set aside.
2. Make a roux from the flour in a large saucepan.
3. Add peppers, onions, and celery to roux. Cook until softened.
4. Slowly stir in water, and bring to a simmer.
5. Cut up browned chicken breasts, add to gumbo, and cook until done.
6. Slice up sausage and add ½ hour after the chicken.
7. Season to taste with cayenne and salt.
8. Serve in a bowl with a little rice and green onions on top.

More recipes with chicken, flour, bell pepper, onion, celery, broth or stock, sausage or cayenne pepper

Adapted from “Chicken and Andouille Sausage Gumbo” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.