Chicken and Andouille Smoked Sausage Gumbo
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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 cups 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
- 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
- This recipe was entered in the contest for Your Best Charcuterie / The Charcutepalooza Grand Prize Challenge
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