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Rating: 5/5 (2 votes cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Cajun & Creole
     Serving Size: 15 - Change
Nutritional Facts
Servings Per Recipe: 15

Amount Per Serving
Calories 358
% Daily Value**
Total Fat 25g
Saturated Fat 11g
Unsaturated Fat 2g
Cholesterol 35mg
Sodium 1563mg
Total Carbohydrate 15g
Dietary Fiber 2g
Sugars 4g
Protein 18g
Vitamin A  14%Vitamin C  45%
Calcium  4%Iron  10%
Potassium  18%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chicken and Andouille Gumbo

Recipe Tags: Poultry Recipes

Date Added: July 30, 2009


1 Cup Vegetable Oil for frying
8 1/2 Cups Chicken Stock or vegetable stock (up to 5)
1 Cup Flour seasoned with
2 Cups Celery chopped
2 Cups Green Bell Peppers chopped
3 3/4 Cups Onions chopped
3 Teaspoons Garlic chopped
2 Cups Green Onions chopped
1 1/2 Pounds Andouille Sausage or kielb
1 Chicken Breast cut up or boned
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1. Season and brown chicken in oil (lard, bacon drippings) over med-hi heat.

2. Add sausage (cut in 1/4" rounds) to pot and saute with chicken.

3. Remove both from pot. Make roux with equal parts of oil and flour to desired color (I make a dark chestnut color).

4. Add onions, celery, green pepper, and later garlic to roux, stir continuously until vegetables reach desired tenderness.

5. Return chicken and sausage to pot and cook with vegetables, continuing to stir frequently.

6. Gradually stir in liquid and bring to boil. Reduce to simmer and cook for an hour or more.

7. Season to taste. Approximately 10 minutes before serving, add green onions.

8. Gumbo may or may not be served over rice. Adding sherry at the table is also an option.

9. File may be placed on the table for individuals to add to their gumbo if they wish.

10. 1/4 to 1/2 tsp per serving is recommended. File - a fine green powder that is young dried and ground sassafras leaves, used in gumbo for flavor and thickening.

11. The word file means to twist or make threads.

12. If you put the file directly into the gumbo while it is cooking, that is what you will end up with, a liquid that is rather stringy as you bring your spoon out of the bowl.

13. Ugh! Do it right, let each person add their own at the table.

14. If making roux over very high heat, the oil you use must be free of food particles to avoid burning.

15. If you scorch your roux, even slightly, while you are making it, throw it out, and start over again after you have thoroughly cleaned the pot.

16. When making an okra gumbo, add 4-6 cups of cut okra to trinity, saute, and cook together with roux.

17. (remember, the Cajun cooking trinity is onions, celery and green pepper).

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Dietary Notes:
This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving. This recipe is high in Vitamin C with 45% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Gluten, Bell Pepper, MSG, Poultry, Spring Onion, Garlic, Celery, Beef, Onion allergies.
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