Parasol's Restaurant and Bar: Chicken and andouille gumbo Recipe | Food Network UK
This mouth-watering recipe is ready in just 2 hours and 10 minutes and the ingredients detailed below can serve up to 4 people.
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Ingredients
- 120ml oil
- 1 medium whole chicken, cut up (wing, leg, breast etc.)
- 150g plain flour
- 1 medium Vidalia or yellow onion, coarsely chopped
- 2 stalks celery, coarsely chopped
- 3 cloves garlic, finely chopped
- 8 bay leaves
- 1 pepper, coarsely chopped
- 500g sliced andouille sausage or sliced pepperoni
- 800ml chicken stock
- Salt
- freshly ground black pepper
- 75g spring onion, chopped
- 30g finely chopped parsley, finely chopped
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