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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

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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

1 teaspoon ground black pepper

1 bunch green onions, chopped

1/2 cup chopped fresh parsley

1/2 teaspoon filé powder (Gumbo filé powder is a necessity for cooking authentic Creole or Cajun cuisine. If you don’t have any you can use just a pinch or so of brown gravy mix)

Hot cooked rice

Bring first 5 ingredients to a boil in a large pot; cover, reduce heat and simmer 1 hour. Remove the chicken, reserving broth. Remove the skin and bones from the chicken. Coarsely chop the meat and set aside. Pour broth through a wire-mesh strainer into a large bowl, discarding solids. Measure 1 gallon broth and return to stockpot. Add sausage and next 5 ingredients; simmer, stirring occasionally, 1 hour.

Heat oil in a heavy skillet over medium heat; gradually whisk in flour and cook, whisking constantly, until flour is a dark caramel color (about 20 minutes). Stir into sausage mixture, and simmer, stirring occasionally, 1 hour. Stir in chicken, salt, and red and black pepper; simmer, stirring occasionally, 45 minutes. Skim off fat.

Stir in green onions and parsley; simmer, stirring occasionally, 10 minutes. Remove from heat, add filé powder and stir well. Serve over rice.

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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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