HomePage :: CajunRecipes :: Chicken Andouille Gumbo
Chicken Andouille Gumbo
With age comes experience. Try this on for size:
- chicken
- andouille or smoked sausage
- 2 or more onions
- celery
- bell pepper
- Tony Cachere's cajun seasoning
- thyme
- basil
- oregano
- black pepper
- cayenne pepper
- garlic powder
- onion powder (a couple of tablespoons)
- bay leaves
- dried parsley
- roux, homemade or commercially jarred
- chicken bouillon or stock
Brown mirepois (onion, celery and bell pepper) in cast iron skillet or dutch oven with vegetable oil until very dark, then add a small amount of water, lower heat, and simmer until almost black. Add cut up chicken and andouille to pot and brown slowly while adding tablespoons of water, just enough to keep from burning. Add generous amount of water or stock, with remaining ingredients. Simmer at least one hour, adding parsley at the end. Serve soup over cooked rice. Sprinkle a small pinch of ground sassafras leaves (file') into the soup just before eating.