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    You are in: Home / Recipes / Authentic Chicken and Andouille Sausage Gumbo Recipe
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    Authentic Chicken and Andouille Sausage Gumbo

    Total Time:

    Prep Time:

    Cook Time:

    36 mins

    35 mins

    1 mins

    spaghetti_soprano's Note:

    In honor of my destroyed city, here is the real New Orleans chicken and sausage gumbo from my childhood. It doesn't get any better than this.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.
    2. 2
      In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.
    3. 3
      Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.
    4. 4
      Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
    5. 5
      Add the chopped scallion tops and parsley, and heat for 5 minutes. Add file powder to taste just before serving. This also acts as a thickening agent. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.

    Browse Our Top Gumbo Recipes

    Ratings & Reviews:

    • on February 10, 2013

      55

      Made this recipe exactly as written except I used butter instead of oil for the roux. Just my preference. Made it for a Mardi Gras party, and everyone LOVED it! Great recipe! Absolutely delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 01, 2011

      55

      I don't eat meat, but I cook for several who DO, and made this for them. I had a couple of quarts of rich turkey/ham broth made with the Thanksgiving bones, so used that in place of the chicken stock. Otherwise, I made it exactly as written, and it got RAVES! Okay, I admit, I snuck a tiny taste, and yes indeed, it rocked. I can see why my husband didn't even want any rice with it! I'll post a photo of the enormous pot of this wonderful gumbo. Thanks, Spaghetti Soprano!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 08, 2010

      55

      I looked for a recipe after my first visit to New Orleans. This recipe is perfect, and my family loves it. I make it often. Thank you so much for sharing it with me.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Authentic Chicken and Andouille Sausage Gumbo

    Serving Size: 1 (595 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 762.4
     
    Calories from Fat 490
    64%
    Total Fat 54.4 g
    83%
    Saturated Fat 14.0 g
    70%
    Cholesterol 110.2 mg
    36%
    Sodium 1441.2 mg
    60%
    Total Carbohydrate 27.7 g
    9%
    Dietary Fiber 1.8 g
    7%
    Sugars 7.9 g
    31%
    Protein 38.8 g
    77%

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