Chicken and Andouille gumbo

1/2 cup of oil

1/2 cup of flour

3 cups of onions chopped fine

1 bell pepper chopped fine

1 stalk of celery chopped fine

2 bay leaves

1 tbs of crushed rosemary

1 lb of andouille in 1/2 inch slices

2 lbs of chicken

2 1/2 cups of okra sliced

2 quarts of water

1 quart of chicken stock

Blanchard’s Blend Cajun Seasoning

2 tbs of hot sauce

First thing you need to do is to add a little bit of oil to coat the pot. Then add chicken into pot and brown it . Remove chicken from pot and add andouille . Brown andouille then remove from pot . Add 1/2 cup of oil and 1/2 cup of flour whisk until a dark roux is formed. Then add your vegetables to the roux and stir until the vegetables are wilted. Next add water and chicken stock and stir until it comes to a rolling boil. Put rest of ingredients in the pot except the okra . In a separate pot add oil and saute okra until no longer ropy, stirring it so it don’t burn. Turn heat off and set aside. Bring it a boil for five minutes and turn down to a simmer. Cook for 1 1/2 to 2 hours and add okra at the end . Serve over rice as a soup. Eat and enjoy!

 


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