Author Notes
this is a great holiday recipe or if your just in the mode for something hardy and homemade. —El Bandido
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Ingredients
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1/4 cup
garlic powder
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1 cup
diced yellow onion
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1 cup
diced green bell peppers
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3/4 cup
diced celery
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1 teaspoon
cayenne pepper
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7 cups
chicken stock
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1/2 pound
andouille sausage
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2 ounces
canola oil
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2 tablespoons
gumbo file
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2 teaspoons
kosher salt
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2 tablespoons
black pepper
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1/2 cup
butter
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1/2 cup
all purpose flour
Directions
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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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