No ImageChicken Gumbo with Andouille Sausage

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  1. Dragonfly43

    Gumbo should be served with Filé powder at the end. I’m surprised it wasn’t mentioned.

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  2. Debbie

    I make my own gumbo. One up flour and oil and I stir for 45 minutes till it is dark chocolate. I let it sit for a while. Then add 2 stalks celery, 1-2 bell peppers, one big onion and dice them up and put in pot for 3 min. and then add sliced andouille and stir then add 2 cups chicken broth bring to a boil and simmer for an hour. Oh add spices to the pot before broth. I use cayenne, chili powder, 2 bay leaves, salt, pepper garlic powder. Use the same spices for the chicken let sit while the sausage simmering. Add chicken simmer for two hours. Serve over rice with French bread or biscuits with some green onions. That’s it. Enjoy

  3. Simon

    Cooked this for my Louisianan wife and daughter and my daughter’s Indian boyfriend and they loved it! A great way to celebrate Mardi Gras!


  4. Michelle Johnson

    This was definitely a labour of love. The prep wasn’t bad except the roux. It was my first time attempting one. The first one I read the measuring cup wrong and it was like dough. 2nd attempt too much oil- never got thick. And finally my third attempt and 40 minutes of babying it on the stove it turned out decent. I gave up once it looked like coffee with cream. I wasn’t able to find okra (fresh or frozen). But it turned out just fine without it and my husband didn’t even notice. He said it was better than the gumbo at our local Cajun/New Orleans restaurant and possibly the best thing I’ve ever cooked for him. My old gumbo recipe is getting thrown out. This is the only gumbo I want to make from now on.


  5. Mina

    Fantastic recipe and strong flavours. I made more of a seafood gumbo by adding prawns, crab, redfish and clams and a clam and chicken stock. My roux came out quite doughy and paste like, it wasn’t glistening like in the picture, but I don’t think I put in enough oil. Also after 5-10 mins of stirring it didn’t go much darker than a sand colour. But it was my first time doing it. Thank you for this recipe, it was fun to make and everyone enjoyed eating it.


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