Chicken and Andouille Gumbo Recipe by Chef Patrick Mould
Discover Lafayette's tastiest flavors with Chef Patrick Mould's Chicken and Andouille Gumbo recipe. Dive into Louisiana's Food Culture and get cooking today!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.explorelouisiana.com.
Cooking tools:
- Stockpot
- Saucepan
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Ladle
- Mixing bowl
- Stove
- Spoon
Ingredients
- 1 two-and-a-half-pound chicken
- 14 cups water
- 2 tablespoons Cajun Seasoning, divided
- 2 bay leaves
- 12 cups reserved chicken stock
- 1 pound andouille sausage, sliced
- 1 cup chopped onions
- ½ cup chopped celery
- ½ cup chopped green bell pepper
- 1 tablespoon minced garlic
- 1 cup dark roux
- 2 teaspoons Louisiana-style hot sauce
- 1 teaspoon salt
- ½ cup chopped green onions
- ¼ cup minced parsley
- 4 cups cooked rice
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