Chicken and Andouille Gumbo (stovetop)

  • Cook Time:

Red Beans and Rice

Categories

  • Chef Pics
  • Entrees

Ingredients

  • 1 pack Manda Andouille (12 oz.)
  • 2 lbs. boneless chicken thighs
  • 1.5 cups flour
  • 1.5 cups vegetable oil
  • 1 onion
  • 1 bell pepper
  • 2 stalks celery
  • 2 cloves garlic, minced
  • 3 quarts water
  • 3 chicken bouillon cubes

Manda Products

Cooking Instructions

  1. 1

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

    In a large pot, add the flour and oil, and stir over medium heat for 20-30 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, celery, and garlic and brown for an additional 5 minutes, stirring frequently.
  5. 5

    Add the water and bouillon cubes and stir until the roux is mixed well with the water. Bring to a boil, then reduce heat and lightly boil for 10 minutes.
  6. 6

    Season to taste. Then lower the heat and simmer for 2 hours.

  7. 7

    Serve with rice and french bread.

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