G's Chicken and Andouille Gumbo

Name: G's Chicken and Andouille Gumbo
Total time: 3600 s
Yield: 8-10 servings
Cuisine: American
Ingredients: 1 Cup Vegetable Oil; 1 1/2 Cup All Purpose Flour; 1 Onion (diced); 2 Bell Peppers (diced); 3 Stalks Celery (sliced); 1 Bunch Shallots (sliced); 3 (63 oz) Chicken Broth; 2 Lbs Chicken Thighs; 2 Lbs Andouille Sausage (sliced); 2 tbsp Salt; 1 tbsp Pepper,; 1 tbsp Cajun Seasoning; 1 tbsp Garlic Powder; 8 oz Sliced Mushrooms; 1 tsp Filè; 2 Cups Rice

Gerald Songy Jr @cook_111679254

This gumbo was passed down from my dad and, to me, is the best gumbo you can make on a cold day or a hot day. For years I made this gumbo from demand taste. I recently wrote down every step so I can share with all of you. I hope ya'll love it!

Gerald Songy Jr @cook_111679254

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Ingredients

1 hrs 30 m

8-10 servings

1 CupVegetable Oil
1 1/2 CupAll Purpose Flour
1Onion (diced)
2Bell Peppers (diced)
3 StalksCelery (sliced)
1 BunchShallots (sliced)
3 (63 oz)Chicken Broth
2 LbsChicken Thighs
2 LbsAndouille Sausage (sliced)
2 tbspSalt
1 tbspPepper,
1 tbspCajun Seasoning
1 tbspGarlic Powder
8 ozSliced Mushrooms
1 tspFilè
2 CupsRice

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Steps

1 hrs 30 m

1

1. Brown Chicken & Andouille Sausage and slice Chicken to bite size and slice sausage into ½ inch slices.
2

2. Chop your Onion, Peppers, and Celery and set aside.
3

3. Pour Vegetable Oil into Large pot and heat on medium high heat (#6). Add 1½ cups of All Purpose Flour and stir constantly until roux is a peanut butter color.
4

4. Add your sliced Vegetables and sauté until onions are translucent, about 6 minutes.
5

5. Add Chicken Broth 32oz at a time. Stir and add another 32oz when liquid starts to simmer. Do this until finished.
6

6. Add Chicken and Andouille and bring to a boil and lower heat to medium-low (2.6).
7

7. Stir every 15 minutes and taste. Season as needed for 90 minutes.
8

8. 30 minutes before done add Sliced Mushrooms and Filé.
9

9. Cook Rice and serve!

Tips

The most important part of the gumbo is the roux so make sure you cook it long enough. If you over cook the roux, throw it away and start over. A roux should be a peanut butter color. Good luck! Enjoy!

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