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Rainy weather and chicken andouille gumbo

The weekend was so wet and nasty that it cried out for Chicken Andouille Sausage Gumbo for Sunday dinner after Church. We served it with homemade potato salad and hot crusty French bread! Of course no one could move for an hour and an afternoon nap rounded out a perfect rainy afternoon!

Chicken Sausage Gumbo

  • 3-4 large boneless, skinless chicken breasts
  • 1/2-cup celery
  • 1/2-cup green pepper
  • 1 large onion
  • 1/2 lb andouille sausage, cut into pieces
  • Dash of Kitchen Bouquet
  • 1/4 teaspoon Mrs. Dash, garlic herb
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon Tony’s seasoning
  • 1/8 teaspoon sage
  • 1/8-teaspoon poultry seasoning
  • 1 tablespoon dried parsley flakes
  • 2 boxes of chicken broth
  • Dash of Kitchen Bouquet
  • 1 teaspoon gumbo file
Boil chicken in chicken broth seasoned with Mrs. Dash, onion powder, garlic powder, Tony’s seasoning, sage, poultry seasoning, parsley flakes until barely fork tender. The chicken will cook more in the gumbo, cut cooled chicken into cubes, save broth to make base.

Saute onions, celery, green peppers & sausage until vegetables are tender; I use Pam spray in pan. In Dutch oven or large pot, make a roux with flour, oil, mixing until light brown. Add broth, gradually. The roux will be hot. Once mixed well, add the chicken, vegetables, sausage and gumbo file, add the dash of Kitchen Bouquet if the roux is not dark enough for your taste.

Cook for 30 minutes to 1 hr, serve over hot rice.