Chicken and Andouille Smoked Sausage Gumbo Recipe - Los Angeles Times

Name: Chicken and Andouille Smoked Sausage Gumbo Recipe - Los Angeles Times
Ingredients: 1 small (2- to 3-pound) chicken, or 1/2 of a large (5- to 6-pound) chicken, cut up; 1 1/2 teaspoons salt, divided; 1 teaspoon garlic powder, divided; 1 teaspoon ground red pepper (preferably cayenne), divided; 1 cup finely chopped onions; 1 cup finely chopped green bell peppers; 3/4 cup finely chopped celery; 1 1/4 cups flour; Vegetable oil for deep frying; About 7 cups chicken broth; 1/2 pound andouille sausage, or any good pork sausage (such as Polish kielbasa), cut into 1/4-inch cubes; 1 teaspoon minced garlic; Cooked white rice, for serving

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The first time I met chef Paul Prudhomme, he was peering over the stove in his narrow test kitchen, a converted shotgun house just outside the French Quarter in New Orleans. Chef was heating oil in a...

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Ingredients

1 small (2- to 3-pound) chicken, or 1/2 of a large (5- to 6-pound) chicken, cut up
1 1/2 teaspoons salt, divided
1 teaspoon garlic powder, divided
1 teaspoon ground red pepper (preferably cayenne), divided
1 cup finely chopped onions
1 cup finely chopped green bell peppers
3/4 cup finely chopped celery
1 1/4 cups flour
Vegetable oil for deep frying
About 7 cups chicken broth
1/2 pound andouille sausage, or any good pork sausage (such as Polish kielbasa), cut into 1/4-inch cubes
1 teaspoon minced garlic
Cooked white rice, for serving