Ingredients
- 1/2 cup oil
- 1 medium whole chicken, cut up (wing, leg, breast etc.)
- 1 cup all-purpose flour
- 1 medium Vidalia or yellow onion, coarsely chopped
- 2 stalks celery, coarsely chopped
- 3 cloves garlic, finely chopped
- 8 bay leaves
- 1 bell pepper, coarsely chopped
- 1 pound sliced andouille sausage or sliced pepperoni
- 2 cans chicken broth
- Salt and freshly ground black pepper
- 1/2 cup green onion, chopped
- 1/4 cup finely chopped parsley, finely chopped
Directions
In a 6-quart pot, heat oil and fry chicken until it is golden brown. Remove chicken, cut up into pieces when cooled down and set aside. To make the roux, leave oil in pot and add flour making a thick paste. Stir constantly until golden brown. Watch closely and stir constantly because roux's are easily burned.
Add vegetables to roux and let them sweat until soft. Add andouille, chicken pieces along with the broth. Salt and pepper, to taste, and allow to simmer on low heat for 1 1/2 hours. Stir occasionally to keep roux from sticking to the bottom of pot and burning.
Remove from heat and add green onions and parsley. Serve over rice.
Any leftovers are delicious after freezing. Enjoy!
Note: you can substitute chicken for quail, rabbit, squirrel, duck or seafood!
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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Read all 7 reviews
By UncleToeknee
Michigan
on June 18, 2011
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First Time making Gumbo. This was easy, Tasty and will most assuredly be made again in the future!
By kirk.hofland_12...
Oakland, 43
on November 08, 2009
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I made this gumbo for a friends birthday yesterday and got rave reviews. I substituted turkey sausage and used smoked turkey legs as well as chicken breasts. I also cooked the roux for about 5 1/2 hours (I know it's more work, but the flavor was amazing.......dark chocolate/almost black in color.
By Chez My
Oakland, CA
on November 04, 2009
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wasn't too complicated to put together. it didn't specify to how big or small of a can of chicken broth to use, so i used 14oz. cans. but instead of 2, i used 3 cans to thin out the practical pudding consistency. served it over rice, and it was delicious with or without. :
Read all 7 reviews