Chicken and Andouille Smoked Sausage Gumbo

By • December 21, 2011 • 0 Comments

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Author Notes: this is a great holiday recipe or if your just in the mode for something hardy and homemade.El Bandido

Serves 5

  • 1/4 cup garlic powder
  • 1 cup diced yellow onion
  • 1 cup diced green bell peppers
  • 3/4 cup diced celery
  • 1 teaspoon cayenne pepper
  • 7 cups chicken stock
  • 1/2 pound andouille sausage
  • 2 ounces canola oil
  • 2 tablespoons gumbo file
  • 2 teaspoons kosher salt
  • 2 tablespoons black pepper
  • 1/2 cup butter
  • 1/2 cup all purpose flour
  1. Start by melting the butter, set aside. Next toast the flour until dark brown whisk in the butter to form the roux, cook for 5 min. to cook off flour taste. Set aside. In a large roundo add the canola oil and sauté the vegetables until aromatic, next add the spices and sausage cook for an additional 5 min. then add the roux and slowly start pouring in the chicken stock. Simmer for 20 min. season to taste, hold for service
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