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Chicken and Andouille Gumbo

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DELICIOUS

Description

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Ingredients

2 onions, (diced)
1 cup vegetable oil
2 bell peppers (diced)
12 chicken bouillon cubes
1 whole pod garlic (finely chopped)
1 lb. andouille sausage
1 bunch green onions (finely chopped)
1 tbsp. black pepper
1 bunch parsley (finely chopped)
1 lb. chicken meat
1 tbsp. white pepper
3 tomatoes (diced) or 1 12oz can of tomatoes, drained
1 tbsp. red pepper
1 lb. okra (sliced)
1 1/2 cups all-purpose flour
hot sauce to taste
vegetable or cooking oil
white rice
* Click to ingredient to choose one

Directions

1
In large, heavy pot, heat oil over medium high heat. Whisk in flour slowly to make a "roux" mixture, stirring constantly until a deep brown color is reached. If black specks appear, you have burned the roux and must start over. Take your time, it can be tricky.
2
When the roux is at its peak, remove from heat.
3
Add onions, sausage, peppers, celery and garlic. Sauté and return to heat.
4
Add water and bring to a slow boil.
5
Add bouillon cubes and chicken meat and cook for 45 minutes at a slow simmer, skimming off the foam with a ladle.
6
Add spices, parsley, green onions and okra. Cook 10 minutes more until okra is tender.
7
Serve over white rice.
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