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Chicken-Andouille Gumbo

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1 1/2 gallons water

1 4-pound chicken, cut up

5 bay leaves

5 parsley sprigs

3 whole garlic cloves

1 pound andouille or smoked sausage, diced

2 medium onions, chopped

1 large green bell pepper, chopped

1 large celery rib, chopped

3 tablespoons minced garlic

4 chicken bouillon cubes

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 tablespoon salt

1 teaspoon ground red pepper

 

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Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889
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