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Chicken Andouille Gumbo
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Brief Description
Great stew for cold days! We had this at a dinner club in White Oak Place with a Louisiana theme and loved it! Plan on an entire day to make this. For a family of four, easily makes two meals. Even the kids loved it!
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Main Ingredient
Chicken
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Category: Poultry
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Cuisine: Cajun
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Prep Time: 120 min(s)
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Cook Time: 240 min(s)
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Recipe Type: Private
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Source:
Cathy Moran, adapted from Justin Wilson's Homegrown Louisiana Cookin'
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Tags:
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Notes:
Serve over cooked rice. Leftovers can be frozen in smaller portions to be eaten at a later date.
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Posted By: darrington002
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Posted On: Sep 28, 2013
Number of Servings:
Ingredients:
- 3 pounds - chicken breast halves, boneless boiled
- 1/2 cups - oil
- 1 cups - flour, all-purpose
- 3 cups - onion chopped
- 1 cups - green onion chopped
- 1/2 cups - green bell pepper chopped
- 1/2 cups - fresh parsley chopped
- 10 cups - chicken stock use broth and water
- 1 tablespoons - garlic chopped
- 1 cups - dry white wine
- 1 pounds - andouille sausage 1/4" sliced
- - salt to taste
- - Louisiana hot sauce to taste
- - pepper to taste
Directions:
In a heavy pot, heat the oil over medium heat, then stir in the flour to make a roux. Stir occasionally and continue cooking over medium heat; once the roux starts to brown, you will need to stir it constantly, until it reaches a dark chocolate color. This should take about 45 minutes.
Add the onions, green onions, bell pepper, and parsley, stirring after each addition. Continue cooking until the onions are clear, stirring occasionally.
Add 1 cup of the stock to the roux and stir until it forms a thick paste. Add the remaining stock, garlic, and wine, stir well, then add the andouille and chicken. Add the salt and hot sauce.
Cover and cook over low heat at least 3 hours or until you can't wait any longer, stirring occasionally.
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