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Chicken-Andouille Gumbo

Chicken-Andouille Gumbo

Oxmoor House JANUARY 1984

  • Yield: 5 quarts


  • 1/2 cup shortening
  • 1/2 cup all-purpose flour
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1 clove garlic, minced
  • 1 (4- to 5-pound) baking hen, cut up
  • 1/2 cup vegetable oil
  • 6 cups water
  • 1 pound andouille sausage, cut into 1/4-inch slices
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon red pepper
  • Filé powder to taste
  • Hot cooked rice


Melt shortening in a large stockpot; stir in flour. Cook over medium heat, stirring occasionally, 10 minutes or until roux is the color of a copper penny. Add onion, celery, green pepper, and garlic; cook until vegetables are tender. Set aside.

Brown chicken in oil in a large skillet; drain, and set aside. Reserve drippings in skillet.

Add water to skillet, and bring to a boil. Remove from heat, and gradually pour pan dripping mixture over vegetable-flour mixture in stockpot, stirring constantly. Add chicken, sausage, salt, and pepper; cover and simmer 1 to 1 1/2 hours, stirring occasionally. Remove from heat; stir in filé powder. Serve gumbo over rice.


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Chicken-Andouille Gumbo Recipe