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Chicken and Andouille Gumbo Recipe

Chicken and Andouille Gumbo

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (41)

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Average Rating:

Total Reviews: 41

Showing 31-40 of 41

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  • on March 08, 2005

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    Very good!
    Was fairly simple to put together, just the right amount of heat!

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  • on March 04, 2005

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    Very good. I'd like it to be a little spicier, so I'll add a bit of heat next time.

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  • on February 28, 2005

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    1. There was no mention of cooking the sausage first;
    2. Recipe was very different from TV version;
    3. Pickle spice (which was not mentioned on show was overpowering! I won't be making this again, but if you do, perhaps you'll cut down on the recommended (heaping tblspn picking spice. Additionally, you may want to put picking spice in cheesecloth so you can remove it in the end.

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  • on February 27, 2005

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    This was very tasty and easy to make. If I made it again I wouldn't bother with browning the chicken. I would substitute white meat. To prepare, I boil and then shred the meat before adding it to the mixture.
    I think the vinegar tames the heat so if you like it hotter you could cut back on it.

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  • on February 27, 2005

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    With very few minor adjustments for our family taste, this worked out to be the best gumbo we've had since visiting cajun country. We substituted out regular universal creole spice mix for the pickling spice, and increased botht he okra and the chicken. It will definitely earn a regular place on our menu.

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  • on February 25, 2005

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    Easy to do, but superb flavor. The use of pickling spices in place of the harder to find gumbo file works very well indeed. My guests loved it.

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  • on February 23, 2005

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    This is difference between the written recipe and the way Tyler made the gumbo on the show: First he browned the cut-up sausage in the oil. He removed the sausage from the pan and browned the chicken in the grease. When it came time to add spices, he did not use pickling spices. He used 3 bay leaves, fresh thyme (about 5 or 6 sprigs and red pepper flakes. When he added vinegar at the end, it was only about 1 teaspoon, if even that much.

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  • on February 21, 2005

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    I really liked the recipe, but it was different than what was done on the show. This recipe makes alot, so make sure you use a BIG POT! I used cut-up chicken breast instead of the thighs, and cajun seasoning rather than pickling spice. I rendered the sausage first (as was done on air and then browned the chicken (I also added cajun seasoning to the flour. Then, I cooked the veggies and added flour for the roux. This seemed to work well. I've done a lot of cooking and had no problem with the recipe, but I can see where someone who hasn't spent a lot of time in the kitchen could be intimidated.

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  • on February 20, 2005

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    All, sorry this is not a review. Not sure how to contact people on this site. Looking for a great Gumbo recipe. All of you folks from LA that have said not to try this one thank you for your honesty. If there is one you would recommend on this site or elsewhere, please let me know. Thanks. (pvalianatos@gmail.com

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  • on February 19, 2005

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    My family really liked the taste of the gumbo dish. I also liked that it was a one pot meal.

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