Recipe courtesy of Lauren Wyler
Save Recipe Print
Total:
2 hr 40 min
Prep:
20 min
Cook:
2 hr 20 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

Directions

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.

Cook's Note

Winner of the Soup Stew category on Ultimate Recipe Showdown

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Chicken and Andouille Gumbo

Recipe courtesy of Food Network Kitchen

One Great Gumbo with Chicken and Andouille Sausage

Recipe courtesy of Rachael Ray

Shrimp and Andouille Gumbo

Recipe courtesy of Brigid Callinan

Turkey Andouille Gumbo

Chicken and Andouille Smoked Sausage Gumbo (Creole Stew)

Recipe courtesy of Daniel Mattrocce

Parasol's Restaurant and Bar - Chicken and Andouille Gumbo

Recipe courtesy of Jeffrey Carerras

Chicken with Tasso

Recipe courtesy of Paul Prudhomme

Big-Batch Andouille Gumbo

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories