michelle's famous chicken & andouille gumbo

Name: Michelle's Famous Chicken & Andouille Gumbo
Prep time: 30 min
Cook time: 45 min
Yield: 6
Cuisine: Cajun/Creole
Ingredients: 3 - boneless/skinless chicken breasts- shredded; 2-3 - links andouille sausage cut into 1/4" pieces; 1 1/2 cup(s) all purpose flour; 1 cup(s) canola oil; 1/4 cup(s) fresh parsley, chopped; 1/2 - container guidry's la seasoning or (1 small yellow onion, 1 clove garlic, and 1 rib of celery finely chopped); 1/4 cup(s) worcestershire sauce; 32 ounce(s) chicken stock; 3 - x-large beef bouillon cubes; 1 can(s) diced tomatoes, fire roast garlic; 1/8 teaspoon(s) cayenne pepper; 2 can(s) water (use diced tomato can)

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38 Pinches 1 Photo

Michelle Ripoll

New Orleans, LA

Updated on Jan 14, 2014

My great grandmother had an old cast iron dutch oven and used to always cook gumbo for my family. Grandma was cajun french and taught me how to make the best roux ever. The dutch oven became mine and here is my version of my favorite chicken and sausage gumbo I've been perfecting over the last few years now. Reminds me of Grandma.

Rate

prep time 30 Min

cook time 45 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

3 - boneless/skinless chicken breasts- shredded
2-3 - links andouille sausage cut into 1/4" pieces
1 1/2 cups all purpose flour
1 cup canola oil
1/4 cup fresh parsley, chopped
1/2 - container guidry's la seasoning or (1 small yellow onion, 1 clove garlic, and 1 rib of celery finely chopped)
1/4 cup worcestershire sauce
32 ounces chicken stock
3 - x-large beef bouillon cubes
1 can diced tomatoes, fire roast garlic
1/8 teaspoon cayenne pepper
2 cans water (use diced tomato can)

How To Make michelle's famous chicken & andouille gumbo

Step 1

In a cast iron dutch oven heat oil over Medium heat. Gradually (1/2 c at a time) sprinkle flour over oil, stirring constantly with a whisk or wooden spoon. Adjust temp so that roux is lightly bubbling. Stir constantly until roux is slightly darker than peanut butter. (I like a dark roux, but be careful not to burn. A burnt roux would have black specks) Roux will be pasty when done. Turn fire off and remove from burner. Shred chicken with forks. Occasionally I use dark meat too for flavor. In separate pan brown sausage, set aside. Return roux to medium high heat, add Guidry's seasoning (chopped onion, garlic, and celery)Stir together about 3 mins. Add Worcestershire sauce, cayenne and parsley and stir about 3 mins more. Slowly add chicken stock. Add smashed bouillon cubes. Once combined add shredded chicken, sausage, diced tomato, and water. Bring to a boil then turn heat down and simmer for at least 1 hour. Serve over rice. May sprinkle gumbo file' over each serving. Enjoy!
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