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Chicken and Sausage Gumbo

servings:Makes 8 servings


  • 1 (5-lb) chicken
  • 1 lb andouille sausage, sliced
  • 1 c oil
  • 1 1/2 c flour
  • 2 onions, diced
  • 6 stalks of celery, diced
  • 1 bell peppers, diced
  • 1/4 c garlic, minced
  • 3 qt chicken stock
  • 1 bunch of green onions, sliced
  • 1 bay leaf
  • 1 sprig of thyme
  • 1 tbsp basil, chopped
  • Salt and cracked pepper to taste
  • Louisiana hot sauce to taste
  • 1/2 c parsley, chopped


  • 1

    Boil the chicken 1-2 hours before beginning gumbo. Reserve the chicken stock, bone the chicken, and use meat and stock in gumbo.

  • 2

    Cut the andouille sausage into 1/2-inch slices and set aside. In a 2-gallon stockpot, heat oil over medium-high heat. Whisk in flour, stirring constantly until golden brown (chocolate milk) roux is achieved. This will take around 45 minutes to an hour. Stir the onions, celery, bell peppers and garlic into the roux and mix. Blend chicken and sausage into vegetable mixture. Add chicken stock, one ladle at a time, stirring constantly. Bring to a rolling boil, reduce to simmer and cook approximately 1 hour. Skim any fat or oil that rises to top of pot. Stir in green onions, bay leaf, thyme, basil and season to taste using salt and pepper, then simmer for another 30 minutes. Stir in parsley and Louisiana hot sauce according to taste. Serve over hot white rice.



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