How to Make My Chicken and Andouille Sausage Gumbo

Hello again, I wanted to share with you my recipe for Chicken and Andouille Sausage Gumbo and man is it good! Andouille sausage is a lightly smoked sausage that is seasoned with Cajun spices and herbs and is made to be cooked into gumbo. It actually seasons the gumbo and gives it that great Cajun taste.

Gumbo is a mixture of meats, vegetables and seasonings cooked in a roux based broth. It is cooked until it thickens a little and all of the ingredients meld into a great and unique tasting dish. It is usually served over hot cooked rice and sprinkled with file' powder (which is ground sassafras leaves). These leaves were introduced to the early French settlers by the original Indians that lived here back in those days. The file' is, in my opinion, the most important ingredient in the gumbo. As a good friend of mine has told me, "Gumbo isn't really gumbo without the file'!" And I would have to agree. It gives it that subtle yet very unique flavor that is found nowhere else. So if you are ready, let's get started!

My Chicken and Andouille Sausage Gumbo

• 1 whole chicken
• 1lb andouille sausage, sliced in 1/2 inch slices
• 1 bunch green onions, chopped
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 2 ribs celery, chopped
• 4 cloves garlic, chopped
• 2lbs sliced okra, frozen bags
• 1 can tomatoes with green chilies
• 1 to 2 tbls Creole seasoning
• 2 bay leaves
• 1 tsp thyme
• 2 to 3 quarts of water
• chicken bouillon, to taste
• Salt and black pepper, to taste
• 1/2 cup cooking oil
• 1/2 cup flour
• Fresh cooked rice

Begin by placing chicken in a pot and cover with water. Season water with the salt and black pepper. Allow to boil for about 1 and 1/2 hours skimming off foam as it accumulates and adding more water if needed. When chicken is done add in the green onions, cover pot and turn off heat allowing chicken to cool in the water. Saute the sliced sausage in a skillet until lightly browned and add to the chicken pot.

Next make a roux with the oil and flour by placing in a skillet over medium heat and mixing well. Stir mixture frequently to preevent burning. You want the roux to get almost a light brown, chocolate color. Add in the chopped vegetables and mix well. Continue cooking until softened.

Remove the chicken from the stockpot and debone. Roughly chop or tear meat into large pieces and reserve the meat. Bring the chicken broth to a boil over medium heat and stir in the roux and vegetable mixture. Mix well. Next add in the can of tomatoes and green chilies and the sliced okra. Add in the Creole seasoning, bay leaves and thyme. Cover pot and cook for about 45 minutes to 1 hour stirring occassionally and adding water if needed. Taste broth and add bouillon for more flavor if needed. When okra is done and broken up in the broth add in the chicken and cook another 15 minutes or so. At this point I like to stir in about 1 heaping tablespoon of file' powder, cover pot and turn off heat. Allow to sit while making a pot of rice. To make the rice bring 2 cups of water to boil adding in 1 teaspoon of salt and 1 cup of rice. Cover and turn heat to low. Allow to simmer covered for 20 minutes. Do not lift the lid at all until after 20 minutes. Turn off heat under rice.

To serve the gumbo place a mound of the rice in each bowl, sprinkle on a little file' and ladle the hot gumbo over the rice. Serve saltine crackers, Tabasco and a slice of lime on the side. This goes great with an ice cold beer or iced tea.

This is a great recipe to share with family and friends. Remember to have fun while cooking and entertaining! Enjoy!

Thanks,

Bubba