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Superbowl Chicken and Andouille

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Description Edit

Sausage gumbo

Ingredients Edit

Roux Edit

Gumbo Edit

Directions Edit

Roux Edit

  1. Mix flour and oil in roasting pan.
  2. Bake at 250°F, stirring often, about every ½ Hour, until mixture is the color of dark red clay, about 5 hours or more.
  3. Remove from oven.

Gumbo Edit

  1. Dice all vegetables. Put into 12 quart kettle.
  2. Cook until limp, about 10 to 15 minutes.
  3. Stir in bay leaves, thyme, basil, oregano, white pepper, crushed red pepper, cayenne and half the Cajun Magic Spice mixture. Mix thoroughly over medium heat.
  4. Stir in half of the roux.
  5. Gradually stir in chicken stock until well blended.
  6. Heat to simmer.
  7. Add more roux if thicker consistency is desired.
  8. Sauté cubed sausage in non-stick skillet until sausage is browned, about 5 to 10 minutes.
  9. Drained off excess grease and add sausage to simmering gumbo mixture.
  10. Mix the cubed chicken with the remaining Cajun Magic Spice mixture.
  11. Sauté in non-stick skillet until chicken is browned, about 5 to 10 Minutes. Drain and add chicken to gumbo.
  12. Simmer gumbo over medium heat stirring often for 1 hour.
  13. Just prior to serving heat gumbo to boil. Turn off heat.
  14. Add filé powder. Stir well.
  15. Add water if needed to thin to desired consistency.
  16. Serve hot with a dollop of cooked rice.

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