Chicken and Andouille Gumbo aka YaYa Gumbo2004-12-07
- Course: Main Dishes
- Yield : 10
- Servings : 10
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 1:30 h
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This gumbo is a favorite of my family. My aunt taught me how to make it. Editor’s Comment: Andouille Sausage in a dish is used as flavoring agent.
- 1 whole cut up chicken
- 1 large onion
- 1 link of Andouille sausage
- 1 link of smoked sausage
- 1/4 cup cooking oil plus 2 tablespoon
- 2 large heaping serving spoons flour
- 1 bunch scallions green onions
- 2 tbsp gumbo file
- salt, red pepper, black pepper to taste
First you make a roux with the 1/4 cup oil and flour; let the oil get hot then add two cooking spoons of flour. Brown but do not over do it as it will have that burnt taste. For this roux, the secret is to make it light and not thick. Set aside.
In a separate pot, add 2 tablespoons of oil to a heavy pot and add chicken and onions. Brown chicken very well; add the andouille and the smoke sausage, along with the roux mixture. Stir to coat the pieces with the roux.
Add enough water (3 to 4 quarts) to fill your pot 3/4 way and cooked down half way for about an hour. Skim the extra oil out of the stock.
Add the file in the last minutes of cooking and dip the ladle repeatedly scooping in and out of the gumbo until it thickens. If gumbo thickens too much, add more water gradually to the desired consistency.
Serve over rice with potato salad as a side.