Chicken and Andouille Gumbo (five-gallon)

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Chicken and Andouille Gumbo 5 Gallon Manda Fine Meats Recipe

Categories

  • Chef Pics
  • Entrees
  • Tailgate

Ingredients

  • 3 lbs. Manda Andouille
  • 10 lbs. boneless chicken thighs
  • 2 1/2 cups flour
  • 2 1/2 cups vegetable oil
  • 4 lbs. onion
  • 3 bell peppers
  • 2 celery stalks
  • 2 gallons water
  • 8 chicken bouillon cubes

Manda Products

Cooking Instructions

  1. 1

    Cut the chicken and andouille into bite-sized pieces and dice the onions, bell peppers, and celery.
  2. 2

    Bring the burner to medium heat. Add the flour and oil to the pot and stir for approximately 30 minutes to make a roux the color of chocolate. The roux must be stirred continuously to prevent burning.

  3. 3

    Once the roux is formed, stir in the chicken and andouille so they are coated with the roux. Brown over medium heat for 5 minutes, stirring frequently to keep the roux from burning.
  4. 4

    Stir in the onion, bell pepper, and celery and brown for an additional 5 minutes.
  5. 5

    Add the water and bouillon cubes and stir until the roux is mixed well with the water.

  6. 6

    Bring to a boil, and season to taste. Then reduce the heat and simmer for 1 hour or longer.

  7. 7

    Serve over rice.

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