Recipe by LMillerRN
For an authentic Cajun touch, serve potato salad on the side.
Top Review by Queen Roachie
I really enjoyed this over rice tonight for dinner. I have no file, and I was missing a bell pepper, so this was definitely missing the authentic flavor. I had to add a bit more flour to this while making the roux to get it to thicken up a bit and color. Not super spicy, altho I'm sure it depends on your ingredients. The only andouille I had was Johnsonville brand, which is way way less spicy than what I get in deli's. The spice was perfect for the kiddies tho, who did eat some of this before the picky reflex kicked in. Can't wait to have leftovers tomorrow. Oh yeah... this took me about 3 hours from start to finish... NOT 3 days! ;-)
- 1 lb andouille sausage, cut into 1/4-inch-thick slices
- 4 bone-in skinless chicken breasts
- vegetable oil
- 3⁄4 cup all-purpose flour
- 1 medium onion, chopped
- 1⁄2 green bell pepper, chopped
- 2 celery ribs, sliced
- 2 quarts hot water
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 2 teaspoons creole seasoning
- 1⁄2 teaspoon dried thyme
- 1⁄2-1 teaspoon hot sauce
- 4 green onions, sliced
- file powder (optional)
- hot cooked rice
- chopped green onion
Directions See How It's Made
- Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
- Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
- Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
- Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.
- Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
- Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.
- Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.