Serving size: 10 to 12.
• 2 cups flour
• 1 cup vegetable oil (corn oil is best)
• 2 cups chopped onions
• 1 cup chopped green pepper
• 1 cup chopped celery
• 3 large garlic cloves finely diced
• 3 bay leaves
• 2-10 ounce cans RoTel tomatoes
• 1/2 teaspoon cayenne pepper
• 5 boneless chicken breast halves cut into bite size pieces
• 3 cups andouille chopped (any lean smoked sausage will work)
• 1/2 teaspoon Tony Chachere’s original creole seasoning (or 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon cayenne pepper)
• 1 teaspoon Tabasco
• 3 tablespoons chopped parsley
• 3 Quarts chicken stock
• 1/4 cup chopped green onion
1- Place oil and flour in a large heavy pot and make a dark brown roux. When roux is color of milk chocolate add onions, bell pepper, celery and garlic. Saute’ for 6-8 minutes until vegetables are soft.
2- You will need a pot of at least a 6 quart size to handle the volume of this recipe. If your roux pot is not big enough you can transfer the roux to a large pot then add the rest of the ingredients. This is common practice.
3- Add chicken stock, bay leaves, andouille, Tony Chachere’s seasoning, RoTel tomatoes, cayenne pepper, Tabasco and parsley. Allow this to simmer uncovered for 1 hour.
4- Add chicken and saute’ for 1 more hour stirring every 15 minutes.
Serve with rice and sprinkle chopped green onions as a garnish and to add flavor. Include a fresh garden salad with warm french bread.
Chicken gumbo with Andouille and tasso. Photo by Jeffrey W
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