Nola Cuisine » Chicken and Andouille Sausage Gumbo Recipe » Print – Musical-grandhotel – Louisiana C
Chicken thighs and Andouille sausage simmer in a rich Roux with The Holy Trinity for a velvety gumbo perfect on chilly days. Enjoy with Creole rice and French bread.
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Ingredients
- 1/2 Cup Vegetable Oil
- 3/4 Cup All Purpose Flour
- 4 Tbsp Creole Seasoning
- 1 Cup Onions, diced
- 1/2 Cup Green Bell Pepper, diced
- 1/2 Cup Celery, Diced
- 1 1/2 Cups Andouille [1], sliced
- 3 Tbsp Garlic, chopped
- 6 Cups cold Chicken Stock
- 3 Fresh Bay Leaves
- 4 Chicken Thighs, seasoned liberally with Creole Seasoning [2]
- 2 Tbsp Worcestershire Sauce [3]
- Hot Sauce to taste
- Kosher Salt to taste, if necessary
- 2 Tablespoons Italian Parsley, chiffonade
- 1/4 Cup Thinly Sliced Green Onions
- Creole Boiled Rice [4]
- Fresh French Bread
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