This Chicken an Andouille gumbo recipe is a favorite among people who celebrate Mardi Gras. The delicious flavors of this recipe will surely impress and excite all your Mardi Gras guests thus making your party a sure fire hit.
Delicious Chicken and Andouille Gumbo
1 gallon of water
2 (4 pound) chickens – cut up
10 bay leaves
10 parsley sprigs
6 whole garlic gloves
2 pounds Andouille or Smoked sausage – diced in equal parts
4 medium onions – chopped up
2 large bell green peppers – chopped up
2 large celery sticks – chopped up
4 Tablespoons of minced up garlic
8 bouillon cubes – chicken flavored
2 1/2 – cups vegetable oil
3 cups flour – all purpose
2 teaspoons of salt
2 teaspoons each of red and black pepper
2 bunches of green onion – chopped up
1 cup of fresh parsley – chopped up
1 teaspoons of file powder
Cooked Rice – hot and ready to serve
In a large stockpot, bring the first five ingredients to a boil. Cover these ingredients, reduce heat and cook for one hour. Take chicken out and reserve the broth. Skin, bone and coarsely chop the chicken into small pieces, set it aside. Pour the reserved broth over a wire mesh strainer and into a large bowl. Take one gallon of the strained broth and return it to the stockpot. Now, add the sausage and the next five ingredients. Simmer, stir this mixture occasionally for about one hour.
Heat up vegetable in a large skillet over medium heat, gently whisk in flour and cook whisking it constantly, about twenty minutes until flour is a dark caramel color. Take flour mixture and stir it into the sausage mixture, simmer stir this occasionally for about one hour. Now, stir in salt, red and black pepper and chicken, simmer the entire mixture for about forty-five minutes. Remember to stir occasionally. Skim off the fat.
Now, stir in green onions and parsley, simmer for another ten minutes stirring occasionally. Remove from heat and stir in file powder. Serve over your hot cooked rice.
This is some very tasty gumbo and I hope you enjoy very bite of it. Happy Mardi Gras.