• 3 Ratings

The secret to a great gumbo with a Cajun kick lies in the andouille, a spicy smoked sausage. If you can't find andouille, any smoked sausage will do, but you may need to spice up the gumbo with a bit more red pepper.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large pot combine flour and oil; cook over medium-low heat about 20 minutes or until mixture is caramel-colored, stirring constantly.

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  • Add onion, sweet pepper, celery, and garlic; cook 5 minutes. Skin chicken, if desired. Rinse chicken; pat dry. Add chicken and water to pot along with sausages, salt, ground red pepper, and black pepper. Bring to boiling; reduce heat to medium-low. Cover and simmer about 1 hour or until chicken is tender and no longer pink. Skim off excess fat. Remove chicken pieces from gumbo, if desired.

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Instructions Checklist
  • When bones are cool enough to handle, remove meat from bones. Discard bones. Return chicken to pot. Cook 2 to 3 minutes more or until chicken is heated through. Serve over rice. Makes 10 servings.

Tips

Prepare flour-oil mixture; cool. Transfer to jar or refrigerator container; cover and chill up to 2 days before using.

Nutrition Facts

462 calories; 36 g total fat; 9 g saturated fat; 57 mg cholesterol; 487 mg sodium. 33 g carbohydrates; 1 g fiber; 26 g protein; 21 RE vitamin a; 9 mg vitamin c; 20 mg calcium; 3 mg iron;

Reviews

3 Ratings
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