• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken and Andouille Smoked Sausage Gumbo

  • Recipe Submitted by on

Category: United States, Poultry

 Ingredients List

  • 3 lb Chicken, cut up
  • Salt
  • Garlic powder
  • Ground red pepper (cayenne)
  • 1 c Onions, finely chopped
  • 1 c Green bell peppers, finechop
  • 3/4 c Celery, finely chopped
  • 1 1/4 c All purpose flour
  • 1/2 ts Salt
  • 1/2 ts Garlic powder
  • 1/2 ts Ground Red pepper (cayenne)
  • Vegetable oil for deep fry
  • 7 c Chicken stock, more or less
  • 1/2 lb Andouille smoked sausage-OR
  • - other good smoked pork
  • - sausage, e.g. Kielbasa.
  • - cut into 1/4 inch cubes.
  • 1 ts Minced garlic
  • Serve over hot rice


Remove excess fat from the chicken pieces. Rub a generous amount of salt,
garlic powder and red pepper on both sides of each piece, making sure each
is evenly covered. Let stand at room temperature for 30 minutes.

Meanwhile, in a medium size bowl combine the onions, bell peppers and
celery; set aside.

Combine the flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2
teaspoon red pepper in a paper or plastic bag. Add the chicken pieces and
shake until chicken is well coated. Reserve 1/2 cup of the flour.

In a large heavy skillet heat 1 1/2 inches of oil until very hot (375 to
400 degree). Fry the chicken until crust is brown on both sides and meat
is cooked, about 5 to 8 minutes per side; drain on paper towels. Carefully
pour the hot oil into a glass measuring cup, leaving as many of the browned
particles in the pan as possible. Scrape the pan bottom with a metal whisk
to loosen any stuck particles, then return 1/2 cup of the hot oil to the

Place pan over high heat. Using a long handled metal whisk, gradually stir
in the reserved 1/2 cup flour. Cook, whisking constantly, until roux is
dark red brown to black, about 3 1/2 to 4 minutes, being careful not to let
it scorch or splash on your skin. Remove from heat and immediately add the
reserved vegetable mixture, stirring constantly until the roux stops
getting darker. Return pan to low heat and cook until vegetabvles are
soft, about 5 minutes, stirring constantly and scraping the pan bottom

Meanwhile, place the stock in a 5 1/2 quart saucepan or large Dutch oven.
Bring to a boil. Add roux mixture by spoonfuls to the boiling stock,
stirring until dissolved between each addition. Return to a boil, stirring
and scraping pan bottom often. Reduce heat to a simmer and stir in the
andouille and minced garlic. Simmer uncovered for about 45 minutes,
stirring often towards the end of cooking time.

While the gumbo is simmering, bone the cooked chicken and cut the meat into
1/2 inch dice. When the gumbo is cooked, stir in the chicken and adjust
seasoning with salt and pepper. Serve immediately.

To serve as a main course, mound 1/3 cup cooked rice in the center of a
soup bowl; ladle about 1 1/4 cups gumbo around the rice. For an appetizer,
place 1 heaping teaspoon cooked rice in a cup and ladle 3/4 cup gumbo on

Typed by Dale & Gail Shipp, Columbia Md.

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