Chicken & Andouille-Sausage Gumbo

Deedee Miller

By
@deedeem15

My mom's great gumbo.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8-10
Prep:
20 Min
Cook:
1 Hr 30 Min
Method:
Stove Top

Ingredients

seasoning mix
8
chicken breasts, boneless
1 1/2 c
all purpose flour
1 c
lard
2 c
onion, chopped
1 c
green bell pepper, chopped
3 qt
chicken broth
1 lb
andouille sausage or polish kielbasa, chopped
1 1/2 tsp
minced garlic
2 c
okra, cut up
1 c
green onion, sliced
1/2 c
parsley, minced
5 c
rice

SEASONING MIX

1/2 tsp
of eachl salt, black pepper, red (cayenne) pepper, paprika, onion powder, garlic powder

Step-By-Step

1Prepare seasoning mix.
2Cut chicken into bite size pieces. place on baking sheet sprinkle liberally with seasoning let stand for 30 minutes. Place flour in plastic bag; add seasoned chicken, shake to coat chicken. Reserve excess flour.
3Heat 1 cup lard in large soup pot or Dutch oven over medium heat. When very hot, add chicken in batches: stir until browned and crisp on all sides. Remove from heat. Remove chicken with a slotted spoon: set aside.
4Remove any pieces left from the chicken. Add in enough lard back to equal one cup. Put pot over medium low heat. Add reserved flour, whisk until smooth mahogany colored roux, about 45 minutes.
5Remove from heat: add onion, bell pepper and celery at once. Stir to blend and prevent browning. Cook until vegetables are wilted and onion is transparent. Slowly stir in stock: mix until combined before adding more. Once stock is added bring to a full boil.
6Reduce heat: add sausage, garlic, salt, black pepper and cayenne. Add browned chicken and okra: simmer for 25 minutes, stirring often.
7To serve, place half cup rice in each soup bowl. Spoon gumbo over rice. Serve with green onions and parsley on top.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Cajun/Creole
Other Tag: Heirloom
Hashtags: #cajun, #Gumbo