Chicken and Andouille Gumbo - Colin's recipe

By tulawdog

Ingredients

• 1 lb Andouille
• 3-5 lb chicken thigh meat
• 1 cup onion - diced
• 1 cup bell pepper - diced
• 1 cup celery - diced
• 1 cup roux - adjust to thinkness you like
• 2 qt chicken stock
• salt
• black pepper
• cayenne pepper - to taste

Preparation

Step 1

1. In a large stock pot of dutch oven cook the andouille over medium heat until the fat has rendered out. This will take 15-20 minutes at least. Remove from the pot and place on a paper towel lined plate.

2. Saute the onion, celery, and bell pepper in the rendered fat from the sausage. cook until the onion starts to brown.

3. Return the sausage to the pot and add chicken broth. Increase heat to medium high and bring to a slow rolling boil.

4. Add salt, pepper, cayenne. Add roux in small batches making sure to stir them in completely.

5. Add chicken and reduce to a simmer. simmer for about 1 hour.

6. Adjust seasoning and serve over white rice.