Andouille & Chicken Gumbo Recipe

Andouille sausage, chicken, peppers, and garlic make for a tasty Gumbo we guarantee you will enjoy!

1 ½ pounds Hermann Wurst Haus Andouille
1 (3 ½ - 4 pounds) chicken, cut up and skinned
¼ cup vegetable oil
½ cup flour
2 large onions, minced
1 large green pepper, minced
1 cup celery, minced
3 cloves garlic, minced
2 quarts water
2 teaspoons Creole seasoning
1/8 teaspoon hot sauce
½ cup chopped green onions
¼ cup minced fresh parsley
Hot cooked rice

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.