Chicken, Tasso and Andouille Gumbo
- Ready In:
- 2hrs 40mins
- Ingredients:
- 23
- Serves:
-
8
ingredients
- 453.59 g andouille sausage, chopped
- 453.59 g tasso, chopped
- 236.59 ml vegetable oil, plus
- 59.16 ml vegetable oil, for sauteing
- 236.59 ml all-purpose flour
- 1 large onion, chopped
- 2 stalk celery, chopped
- 3 garlic cloves, minced
- 1 green bell pepper, chopped
- 1360.77 g whole chickens, boiled and shredded
- 1892.72 ml homemade chicken stock
- 396.89 g can stewed tomatoes, pureed
- 14.79 ml Worcestershire sauce
- 2 bay leaves
- 9.85 ml Kitchen Bouquet (bottled seasoning used to flavor and color gravy)
- 453.59 g bag frozen sliced okra
- 1 bunch green onion, sliced
- 1 bunch flat leaf parsley, chopped
- salt, to taste
- fresh ground black pepper, to taste
- steamed cooked white rice, as much as you like
- hot sauce, to taste
- file powder, to taste
directions
- In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil, until browned. Remove meats and set aside.
- Add 1 cup vegetable oilm and allow to heat.
- Whisk in flour, and cook until a chocolate color is reached.
- Add onion, celery, garlic and bell pepper to roux, and cook 15-20 minutes.
- Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and Kitchen Bouquet, and simmer for 45 minutes.
- While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy.
- After gumbo simmers for 45 minutes, add okra, green onion, parsley and salt and pepper, to taste.
- Simmer 20 more minutes.
- Serve with rice and allow people to add hot sauce and file, to taste.
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