Recipe

Chicken Andouille Gumbo Recipe

Add Step-by-Step Photos	Justjakesmom / All my dishes 3 months, 2 weeks ago This is my gumbo recipe I have been making for about 8 years or more. There's a lot of chopping involved, and the roue takes patience, but well worth it in the end. The key to a good gumbo is the roue. Do not attempt on a hot day however, unless you have AC. Enjoy.... More Prep:20m Cook:60120180m Servings:4	Justjakesmo
	cajun

the onions, celery,

andouille sausage

stirring the roue

stirring the veggies

browning the andouil

broth added, simmer

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Ingredients

2 Tbsp. butter

2 Tbsp. flour

1/2 large onion, chopped

1 med. red bell pepper, finely chopped

2 celery stalks, finely chopped

4 cloves minced garlic

1/2 - 1 tsp. ground cayenne pepper (or more, we like it HOT)

12.8 oz. package chicken andouille sausage(4 links) halved, quartered and sliced into bite size pieces (I used Trader Joes brand)

1 1/2 tsp dried thyme

1/2 tsp marjoram

6 cups chicken broth (approx.) I used my own stock, just poured in what I wanted, have made it with Swanson chicken broth before - about 3 cans

I also threw in my leftover chicken, chopped (not necessary though)

File powder (optional, not necessary)

Directions

After all the chopping is done and set aside, melt butter in large pot over med heat;

Add flour and cook stirring constantly till it's a warm carmel color - PATIENCE REQ.

You can make it darker, just be careful not to burn, or it will taste burnt.

When it's the color you like, turn down heat or remove from if using electric, and add onions and cayenne powder, cook stirring till sizzling ends - approx. 2-3 minutes.

Replace on heat (I use med. low) and add celery and garlic, cook stirring about 2-3 minutes.

Add peppers and do the same.

Andouille is already fully cooked, but I like to add it now and brown it a bit.

Slowly add broth and stir, scraping any bits from bottom of pot.

Add thyme and marjoram. Adjust seasoning to taste.

Salt to taste, careful depending on how long you plan to simmer or reduce, it can get saltier.

Bring to simmer and let simmer as long as you like, it will just reduce and thicken.

If using file powder, add about 5 minutes before serving while still simmering.

You can simmer it all day or eat it as soon as you like.

If it doesn't get as thick as you like, add cornstarch and water mixture to it while simmering, or you can sprinkle Wondra over it. (I've done either before)

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Comments

pleclare 3 months, 2 weeks ago said:
Looks fantastic and I have file powder!!

donman 3 months, 2 weeks ago said:
Great job. The pictures really help explain the recipe ^5 :)

valinkenmore 3 months, 2 weeks ago said:
Looks pretty authentic! Will give yours a try! I usually make seafood gumbo - my Mom's recipe. Have a great day - thunderstorms?????????? Wish the weather would level off between 75-85, sunshine with a light breeze! Perfect!
Valerie

sparow64 3 months, 2 weeks ago said:
Sounds awesome! On the list to try. But what is file powder?

notyourmomma 3 months, 2 weeks ago said:
Awesome dish. File powder is ground sassafras, right? Brava, Donna......wonderful dish and beautiful pictures.

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