Chicken and Andoiulle Gumbo
Chicken and Andoiulle Gumbo
Directions
- In a 2 gallon stock pot add oil over medium high heat.
- Add sausage, tasso and chicken then cook for 3-4 minutes.
- Add okra and cook for 2-3 minutes.
- Add green bell pepper, onion, celery, bay leaves, salt, pepper and cayenne pepper. Continue to cook for 3-4 minutes. Pour in chicken stock and simmer for 45 minutes to 1 hour.
- Raise heat to high, simmer and then whisk in small amounts of the roux at a time until liquid coats the back of a spoon.
- Add green onion and serve over long grain rice.
Ingredients
- 2 Cup(s) brown roux
- 3 Cup(s) celery, (diced)
- 3 lb(s). chicken, (diced)
- 1 gal. chicken stock
- 1/2 Cup(s) oil
- 3 Cup(s) okra, fresh, (sliced)
- 3 Cup(s) onion(s), (diced)
- 3 Cup(s) onion(s), green, (diced)
- 3 Cup(s) pepper(s), green bell, (diced)
- 4 Roma® Bay Leaf(ves), Dry
- 1/2 tsp. Roma® Cayenne Pepper
- 3 Tbsp. salt
- 5 link(s) sausage, andouille links, (sliced)
- 3 link(s) sausage, smoked links, (sliced)
- 1/2 lb(s). tasso, (diced)
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
