Description

This classic Creole gumbo is served everywhere in Louisiana. It is prepared with andouille sausage, which is a seasoned coarse grained smoked sausage that originated in France and then came to Louisiana by French immigrants.

Ingredients

• 1 lb. Johnsonville andouille sausage, cut into 1/4 in. thick slices (a smoked sausage made using pork)
• 4 skinned bone-in chicken breasts
• vegetable oil
• 3/4 c. flour
• 1 medium onion, chopped
• 1/2-1 green bell pepper, chopped
• 2 celery ribs, sliced
• 2 qt. hot water
• 4 garlic cloves, minced
• 2 bay leaves
• 1 T. Worcestershire sauce
• 2 t. Creole seasoning
• 1/2 t. dried thyme
• 1/2 - 1 t. hot sauce
• 4 green onions, sliced
• Filé powder, optional (gumbo filé, a spicy herb)
• hot cooked rice
• garnish: chopped green onions

Steps

1. Wash chicken and pat dry with paper towels.
2. Wash bell pepper, celery and green onions. Chop and slice, as directed.
3. Cook sausage in a large pot or Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.