Andouille & Chicken Gumbo Recipe
Andouille & Chicken Gumbo Recipe
Andouille sausage, chicken, peppers, and garlic make for a tasty Gumbo we guarantee you will enjoy!
INGREDIENTS
- 1 ½ pounds Hermann Wurst Haus Andouille
- 3 ½ – 4 pounds Chicken cut up and skinned
- 1/4 cup Vegetable Oil
- 1/2 cup Flour
- 2 pcs Large Onion minced
- 1 pc Large Green Pepper minced
- 1 cup Celery minced
- 3 pcs Cloves Garlic minced
- 2 quarts Water
- 2 tsps Creole Seasoning
- 1/8 tsp Hot Sauce
- 1/2 cup Green Onions chopped
- 1/4 cup Fresh Parsley minced
- Hot Cooked Rice
INSTRUCTIONS
- Cut Hermann Wurst Haus Andouille sausage lengthwise into 4 pieces; cut pieces into 1/2-inch slices. Brown in a Dutch oven; drain, reserving drippings. Set aside. Brown chicken in drippings; drain.
- Combine oil and flour in Dutch oven; cook over medium heat, stirring constantly, until roux is the color of chocolate (about 30 minutes). Add minced onion, green pepper, celery and garlic; cook until vegetables are tender. Add water; bring to a boil. Reduce heat and simmer uncovered, 45 minutes. Add chicken, Creole seasoning, and hot sauce; cook, uncovered 1 hour.
- Remove chicken, and set aside to cool. Add green onions and parsley to gumbo. Bone chicken, and coarsely chop. Add chicken and sausage to gumbo; heat thoroughly. Serve gumbo over rice.
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