Chicken and Andouille Gumbo

By gina62_cooks

Ingredients

• 1 cup AP flour
• 1 cup vegetable oil
• 1 bunch scallions, separate green and white parts and chop each
• 3 lbs onions, chopped
• 1/2 package celery, chopped
• 1 tsp minced garlic
• 4 to 5 large cartons chicken stock, not broth
• 5 lbs boneless, skinless chicken breasts
• 1 link andouille sausage
• 5 links smoked sausage
• Salt
• Pepper
• Cayenne
• Liquid smoke
• 1/2 bunch parsley, chopped

Preparation

Step 1

Make a roux using flour and oil. Whisk continuously over high heat til dark brown; better if done in iron skillet.
Add onions, white part of scallions, celery and garlic. Lower heat and cook til tender. Transfer to large stock pot.
Add chicken stock and a little water. Bring to a boil on high heat; add chicken, andouille and sausage. Reduce heat to medium and continue to boil. Add salt, peppers, and liquid smoke to taste. Skim oil from the top as you cook.
Gumbo is done when chicken id cooked through and tender.
Add parsley and green parts of scallions before serving.
Serve over rice.