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Chicken, Tasso and Andouille Gumbo
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Winner of the Soup Stew category!
1 pound andouille sausage, chopped1 pound tasso, chopped
1 cup vegetable oil plus 4 tablespoons, for sauteing
1 cup all-purpose flour
1 large onion, chopped
2 stalks celery, chopped 3 cloves garlic, minced
1/2 green bell pepper, chopped
1 (3-pound) chicken, boiled and shredded
8 cups homemade chicken stock
1 (14-ounce) can stewed tomatoes, pureed
1 tablespoon Worcestershire sauce
2 bay leaves
2 teaspoons kitchen bouquet
1 (16-ounce) bag frozen, sliced okra
1/2 bunch green onions, sliced
1/2 bunch flat leaf parsley leaves, chopped
Salt and freshly ground black pepper
Steamed white rice
Hot sauce
File powder In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil until browned. Remove meats and set aside. Add 1 cup vegetable oil and allow to heat. Whisk in flour and cook until a chocolate color is reached. Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minutes. Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and kitchen bouquet and simmer for 45 minutes.
While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy. After 45 minutes of gumbo simmering, add okra, green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes. Serve with rice and allow people to add hot sauce and file, to taste.
Other Recipes from this Episode
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