Chicken and Andouille Sausage Gumbo

| North American Cuisines

Category: Stew  ·  Serves 12

Ingredients

• about 2 lbs (1 kg) chicken breasts
• 1 cup (240 ml) canola oil
• 1 cup (240 g) all-purpose flour
• 2 bell peppers, chopped into ¼-inch pieces
• 1 large onion, chopped into ¼-inch pieces
• 4 stalks of celery, chopped into ¼-inch pieces
• Chicken stock or equivalent
• about ½ lb (¼ kg) Andouille sausage or other spicy sausage
• Cayenne pepper to taste
• Salt to taste

Instructions

1. Brown outside of chicken breasts in small amount of oil then set aside.
2. Make a roux from the flour in a large saucepan.
3. Add peppers, onions, and celery to roux. Cook until softened.
4. Slowly stir in water, and bring to a simmer.
5. Cut up browned chicken breasts, add to gumbo, and cook until done.
6. Slice up sausage and add ½ hour after the chicken.
7. Season to taste with cayenne and salt.
8. Serve in a bowl with a little rice and green onions on top.

Original source