Total Time
2hrs 40mins
Prep 40 mins
Cook 2 hrs

While in New Orleans I bought "Cajun Cooking for Beginners" from a renowned cooking school. This recipe was the reason for that purchase. It turned out great so I have opted to share.

Ingredients Nutrition

Directions

  1. In a large heavy Dutch oven, combine the oil & flour over medium heat stirring constantly for about 25-30 minutes, to make a dark brown roux. This step didn't take me that long but for Gumbo it should ideally be a dark reddish brown, be very careful not to burn.
  2. Add the onion, bellpepper & celery and cook, stirring often, for 6 to 8 minutes, or until veggies are soft.
  3. Add the water/chicken stock & blend into the roux mixture.
  4. Add the bay leaves & thyme.
  5. Season the chicken with salt and cayenne.
  6. Add the chicken to the roux-water mixture & simmer for 1 hour.
  7. Add the andouille sausage & cook for 1 hour more, or until chicken is tender.
  8. Skim off any oil that has risen to the surface. Remove the bay leaves.
  9. Check seasonings. Add more salt & cayenne if necessary.
  10. Add the green onion & parsley.
  11. Serve immediately in soup bowls over steamed rice.
  12. File powder can be passed around the table so that guests can add it to the gumbo according to individual tastes.
Most Helpful

I have made this recipe and it is soooo good.I like the fact that you dont add the file to the gumbo,cause some people find it too strong.Good recipe.

STARTERWIFE December 03, 2006