Cookbook:Chicken and Andouille Sausage Gumbo

| North American Cuisines

Chicken and andouille sausage gumbo is a soup or stew which is is prepared using roux.

Ingredients

 * about 2 lbs (1 kg) chicken breasts
 * 1 cup (240 ml) canola oil
 * 1 cup (240 g) all-purpose flour
 * 2 bell peppers, chopped into ¼-inch pieces
 * 1 large onion, chopped into ¼-inch pieces
 * 4 stalks of celery, chopped into ¼-inch pieces
 * Chicken stock or equivalent
 * about ½ lb (¼ kg) Andouille sausage or other spicy sausage
 * Cayenne pepper to taste
 * Salt to taste

Procedure

 * 1) Brown outside of chicken breasts in small amount of oil then set aside.
 * 2) Make a roux from the flour in a large saucepan.
 * 3) Add peppers, onions, and celery to roux. Cook until softened.
 * 4) Slowly stir in water, and bring to a simmer.
 * 5) Cut up browned chicken breasts, add to gumbo, and cook until done.
 * 6) Slice up sausage and add ½ hour after the chicken.
 * 7) Season to taste with cayenne and salt.
 * 8) Serve in a bowl with a little rice and green onions on top.

Notes, tips, and variations

 * Hot sauce can be added to taste.
 * Filé may be added to thicken individual servings as served.
 * Home-made chicken stock is preferable to store-bought.
 * Gumbo will be better if left over night and eaten the next day.