Difference between revisions of "Gumbo"
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'''Chicken and Andouille Sausage Gumbo''' is a soup or [[Stews | stew]] which is thickened using [[Okra | okra]] and dark [[Roux | roux]] from the southern United States. | '''Chicken and Andouille Sausage Gumbo''' is a soup or [[Stews | stew]] which is thickened using [[Okra | okra]] and dark [[Roux | roux]] from the southern United States. | ||
Revision as of 17:59, 8 May 2012
| Gumbo | |
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| Category: | Soup recipes |
| Servings: | 3 |
| Time: | 1 hour |
| Difficulty: |  |
Chicken and Andouille Sausage Gumbo is a soup or stew which is thickened using okra and dark roux from the southern United States.
Ingredients
-
- 2 bell pepper
- 1 large onion
- 4 stalks of celery
- home-made chicken stock; or, water if absolutely necessary
- Chicken breasts
- 1 package of pre-cooked andouille sausage or other spicy sausage
- cayenne pepper to taste
- salt to taste
Procedure
- Brown outside of chicken breasts in small amount of oil then set aside.
- Make a roux in a large saucepan.
- Add Trinity to roux and soften.
- Slowly stir in water.
- Cut up chicken breasts and add to gumbo to cook until done.
- Slice up pre-cooked andouille sausage and add 1/2 hour later.
- Simmer. Serve in a bowl with a little rice and green onions on top. Gumbo will be better if left over night and eaten the next day.
Notes, tips, and variations
- Refer to reputable cooking website for genuine recipes. This one is very simplified and will disappoint.
- Hot sauce can be added to taste.
- Filé may be added to thicken individual servings as served.
- Use home-made chicken stock instead of water. Water has no flavor by itself, and store-bought chicken stock has way to much salt.
