I have made gumbo for years, and this recipe will be fine once it is tweaked a good bit. Cook the andouille sausage in oil or butter then make the roux in the same pot. Do not boil the andouille! Cook the vegetables in the roux in the pot in which it was made. I also cook the chicken in the andouille grease for added flavor and use reserved stock on hand or stored bought and add boullion cubes. My family likes a can of crushed tomatoes and okra with the slime cooked out of it in the gumbo too. Filé is served individually.
Photo: Tina Cornett; Styling: Trinda Gage
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Chill: 30 Minutes
- 1 1/2 gallons water
- 1 (4-pound) chicken, cut up
- 5 bay leaves
- 5 parsley sprigs
- 3 whole garlic cloves
- 1 pound andouille or smoked sausage, diced
- 2 medium onions, chopped
- 1 large green bell pepper, chopped
- 1 large celery rib, chopped
- 3 tablespoons minced garlic
- 4 chicken bouillon cubes
- 1 1/4 cups vegetable oil
- 1 1/2 cups all-purpose flour
- 1 tablespoon salt
- 1 teaspoon ground red pepper
- 1 teaspoon ground black pepper
- 1 bunch green onions, chopped
- 1/2 cup chopped fresh parsley
- 1/2 teaspoon filé powder
- Hot cooked rice
- Bring first 5 ingredients to a boil in a large stockpot; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth. Skin, bone, and coarsely chop chicken; set aside. Pour broth through a wire-mesh strainer into a large bowl, discarding solids. Measure 1 gallon broth, and return to stockpot. Add sausage and next 5 ingredients; simmer, stirring occasionally, 1 hour.
- Heat oil in a heavy skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a dark caramel color (about 20 minutes). Stir into sausage mixture, and simmer, stirring occasionally, 1 hour. Stir in chicken, salt, and red and black pepper; simmer, stirring occasionally, 45 minutes. Skim off fat.
- Stir in green onions and parsley; simmer, stirring occasionally, 10 minutes. Remove from heat, and stir in filé powder. Serve over hot cooked rice with hot sauce, if desired.
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