31 December, 2019
Chicken Andouille Gumbo
Posted in : Soup on by : Michele Troxler
- ¾ Cup Flour
- ¾ Cup Canola Oil
- 2 Medium to Large Onions, Chopped Fine
- 2 Bell Peppers, Chopped Fine
- 1 Cup Green Onions, Chopped Fine
- 2 Tablespoons Minced Garlic
- 2-3 Pounds Chicken (Legs Work Best)
- Andouille Sausage
- Tasso
- Chicken Broth
- 3 Tablespoons Parsley, Chopped Fine
- 2 Cups Red or White Wine
- Tony’s, Salt, Pepper to Taste
- Filé (Serve bowls of gumbo and sprinkle filé on top.)
Brown chicken until cooked.
Cook flour and oil in large soup pot to create roux at a slightly low temperature. Cook until a deep dark brown, constantly stirring and scrapping bottom. Do not leave unattended at any time. Decrease heat as needed toward the end.
Once roux is cooked add onions, green peppers and garlic. Cook and stir until onions are transparent. Add andiouille, tasso, browned chicken and green onions. Brown all meat with roux. Add wine and broth. Fill the rest of the pot with water. Stir well. At a slight boil, cook for 45 minutes, stirring occasionally. Add Tony’s, salt, pepper, and parsley for taste. Boil at least 30 more minutes. The more it cooks, the better it tastes.You may need to add additional water, if cooked longer.
You may need to add additional water, if cooked longer.
If gumbo does not seem dark enough, you may add kitchen bouquet for color