Chicken Andouille GumboFrom justjakesmom 5 years ago
- 2 Tbsp. butter shopping list
- 2 Tbsp. flour shopping list
- 1/2 large onion, chopped shopping list
- 1 med. red bell pepper, finely chopped shopping list
- 2 celery stalks, finely chopped shopping list
- 4 cloves minced garlic shopping list
- 1/2 - 1 tsp. ground cayenne pepper (or more, we like it HOT) shopping list
- 12.8 oz. package chicken andouille sausage(4 links) halved, quartered and sliced into bite size pieces (I used Trader Joes brand) shopping list
- 1 1/2 tsp dried thyme shopping list
- 1/2 tsp marjoram shopping list
- 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 shopping list
- I also threw in my leftover chicken, chopped (not necessary though) shopping list
- file powder (optional, not necessary) shopping list
How to make it
- 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)
People Who Like This Dish 16
The Cookjustjakesmom Everett, WA
The Rating8 people
Looks fantastic and I have file powder!!pleclare in Framingham loved it
Great job. The pictures really help explain the recipe ^5 :)donman in Hammond loved it
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!
Valerievalinkenmore in Malott loved it