Simple, but hearty with a classic combination. If you can't find andouille, use a local smoked sausage or kielbasa. This is easy to knock off quickly for a genuine Louisiana meal!
- 1 cup oil
- 1 cup flour
- 2 large onions, chopped
- 2 bell peppers, chopped
- 4 celery ribs, chopped
- 4 -6 cloves garlic, minced
- 4 quarts chicken stock
- 2 bay leaves
- 2 teaspoons creole seasoning
- 1 teaspoon dried thyme leaves
- freshly ground white pepper or black pepper
- 1 large de-boned chicken, cut into pieces
- 2 lbs andouille sausages
- 1 bunch green onion, tops only,chopped
- 2⁄3 fresh parsley, chopped
- Season the chicken with salt, pepper, and Creole seasoning, and brown quickly in large heavy pot.
- Brown the sausage, pour off fat, and reserve meats.
- In same 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.
- 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.
- Add the stock, seasonings, chicken and sausage.
- Bring to a boil, then simmer for about 1 hour, skimming fat off as needed.
- Add the chopped onion tops and parsley, and heat for 5 minutes.
- Serve over rice in large shallow bowls.
- Great with hot crusty bread!
strange as it seems, my sis emailed me this recipe this morning, and it didn't have good directions, so I looked it up here, and lo and behold, there it was! With good directions, except for cutting up the sausage into pieces, lol. We loved it! I suggest that the salt not be added until near the end tho, after you have a chance to taste it first. We put 1/2 tsp. in it, and it verged on being too salty. Its turning cold here in Ohio, so its a wonderful dish to not only fill your belly, but warms the house at the same time. thanks! We loved it. I did change the size from 12 to 6 servings tho.
This was easy and delicious. Make sure you have all of your vegetables chopped ahead of time, and ready to go. I followed the recipe except I used 1 1/2 lbs each boneless skinless chicken thighs and breasts. Next time I will wait and add the browned sausage about 15 minutes before the gumbo is done, as I would like it a little bit snappier. Oh, and I only used 3 quarts of chicken broth, as that is all I had. My two "Nawlins" guests loved it. Thanks for helping a Yank cook Southern.
Wow, I tried this and it was so very good, and so very easy to make. This was my First time every trying my hand at a Gumbo! Only thing I had problems with was that I did not have a stock pot to cook it all in. But I did put it in a Crock Pot and it lasted us a very long time. It took me longer to have mine done, but boy was it worth the wait. I used 3 packages of Smoked Sausages, and used Chicken breasts instead of the full chicken. Thank you Wendy for such a Wonderful first time recipe!