Gumbo Chicken & Andouille

By John W

Ingredients

• Dark roux
• 1/2 cup veg oil
• 1/2 cup flour
• Trinity
• 1 cup chopped onion
• 3/4 cup chopped celery
• 3/4 cup chopped pepper ( yellow & red )
• 4 cups seafood stock
• 3/4 lb andouile sausage sliced
• 4 smoked chicken thighs chopped
• Tbl kitchen bouquet
• 2 Tbl Cajun seasoning ( Tony’s )
• 1/2 cup chopped green onions
• 1/2 Tbl file powder

Preparation

Step 1

make a roux then sauté trinity in the roux for 4-5 min..
then add sausage and cook for another 3-4 min.
add stock, Kitchen bouquet, stir until roux and stock are well mixed.
Bring to a boil then simmer uncovered for 1 hour. Add chicken, green onions and file, remove from heat, cover and let it rest….
Serve over white rice…