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Name: Cindy's Chicken & Andouille Sausage Gumbo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: INGREDIENTS :; 10 - 12 boneless skinless chicken thighs; Flour to coat chicken; Tony's Seasoning; Salt & Pepper to taste; 1 1/2 cup vegetable oil; 1 1/2 cup flour; 2 sweet onions; 2 green bell peppers; 4 stalks celery; 6 - 8 cloves garlic; 2 - 3 Green Onions; 6 - 8 cups chicken broth; 1 - 1 1/2 lb Andouille sausage sliced; 2 Tablespoons Old Bay Seasoning; 1 or 2 bay leaves; Cooked Rice; File'

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INGREDIENTS

INGREDIENTS :
10 - 12 boneless skinless chicken thighs
Flour to coat chicken
Tony's Seasoning
Salt & Pepper ; to taste
1 1/2 cup vegetable oil
1 1/2 cup flour
2 sweet onions
2 green bell peppers
4 stalks celery
6 - 8 cloves garlic
2 - 3 Green Onions
6 - 8 cups chicken broth
1 - 1 1/2 lb Andouille sausage sliced
2 Tablespoons Old Bay Seasoning
1 or 2 bay leaves
Cooked Rice
File'

INSTRUCTIONS

INGREDIENTS :

10 - 12 boneless skinless chicken thighs

Flour to coat chicken

Tony's Seasoning

Salt & Pepper to taste

1 1/2 cup vegetable oil

1 1/2 cup flour

2 sweet onions

2 green bell peppers

4 stalks celery

6 - 8 cloves garlic

2 - 3 Green Onions

6 - 8 cups chicken broth

1 - 1 1/2 lb Andouille sausage sliced

2 Tablespoons Old Bay Seasoning

1 or 2 bay leaves

Cooked Rice

File'

DIRECTIONS:

Preheat oven to 350°.

Season your chicken thighs to taste with Tony's seasonings. Heat pan with a little vegetable oil and brown your chicken thighs, few at a time, a couple minutes on each side. Drain on paper towels and then put onto baking pan and cook 15-20 min on each side until done or almost done.

While chicken cooking, make roux as follows:

Make Roux (I make mine in microwave as follows):

In 8 cup glass measure, mix oil & flour with whisk. Microwave in 2 minute intervals 3 times, stirring with whisk after each interval. Then 1 minute at a time until it gets to peanut butter color. Then 30 seconds at a time until it gets a darker brown - almost to a light chocolate color. Then add the Onions, Celery, Bell Pepper, Garlic and half of Green Onions to roux. Stir and Microwave another 5 minutes.

Pour roux into a large pot. Slowly add 6 cups of chicken broth by first putting it into the measure used to cook roux to rise all of it out. Let simmer stirring occasionally until it thickens, about half an hour. When chicken cooled, cut up into bite sized pieces. In the pan used to brown chicken, pour out excess grease but leave just a little of the flour/chicken grease mixture. Throw in your sliced Andouille Sausage to that pot and brown (about 5 minutes). While browning sausage, add bay leaf in the gumbo pot and the Old Bay Seasoning. Add the chicken to gumbo pot. Once the sausage is browned, throw it in the pot too and stir it all together. Stir every now and then so it won't stick to bottom and burn. If it gets too thick as your water simmers out, add some chicken broth to keep your desired consistency. Simmer for about an hour, taste after a while and toss in some more seasonings if needed. Add rest of green onions about 5 minutes before done. Serve over cooked rice and add file' as desired to each serving. Enjoy!

Extra Notes:

* To make roux on stovetop instead:

In a large cast iron skillet or stovetop pan, heat the oil and add flour, stir constantly over medium high heat until you get almost light chocolate colored roux. Pour in your chopped onion, bell pepper, celery, garlic and half of green onions. Let sauté for about 5 minutes.

* Later after refrigerating gumbo. If too thick after you heat it back up you can add more chicken broth.

* Can also add chopped parsley with the green onions towards the end if desired.

NOTES

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Cindy's Chicken & Andouille Sausage Gumbo

INGREDIENTS :
10 - 12 boneless skinless chicken thighs
 Flour to coat chicken
 Tony's Seasoning
 Salt & Pepper to taste
1 1/2 cup vegetable oil
1 1/2 cup flour
2 sweet onions
2 green bell peppers
4 stalks celery
6 - 8 cloves garlic
2 - 3 Green Onions
6 - 8 cups chicken broth
1 - 1 1/2 lb Andouille sausage sliced
2 Tablespoons Old Bay Seasoning
1 or 2 bay leaves
 Cooked Rice
 File'

INGREDIENTS :
10 - 12 boneless skinless chicken thighs
Flour to coat chicken
Tony's Seasoning 
Salt & Pepper to taste
1 1/2 cup vegetable oil
1 1/2 cup flour
2 sweet onions
2 green bell peppers
4 stalks celery
6 - 8 cloves garlic
2 - 3 Green Onions
6 - 8 cups chicken broth
1 - 1 1/2 lb  Andouille sausage sliced
2 Tablespoons Old Bay Seasoning
1 or 2 bay leaves
Cooked Rice
File'

DIRECTIONS:
Preheat oven to 350°.
Season your chicken thighs to taste with Tony's seasonings. Heat pan with a little vegetable oil and brown your chicken thighs, few at a time, a couple minutes on each side. Drain on paper towels and then put onto baking pan and cook 15-20 min on each side until done or almost done.
 While chicken cooking, make roux as follows: 
Make Roux (I make mine in microwave as follows):
In 8 cup glass measure, mix oil  & flour with whisk. Microwave in 2 minute intervals 3 times, stirring with whisk after each interval. Then 1 minute at a time until it gets to peanut butter color. Then 30 seconds at a time until it gets a darker brown - almost to a light chocolate color.  Then add the Onions, Celery, Bell Pepper, Garlic and half of Green Onions to roux.  Stir and Microwave another 5 minutes.  
Pour roux into a large pot.  Slowly add 6 cups of chicken broth by first putting it into the measure used to cook roux to rise all of it out.  Let simmer stirring occasionally until it thickens, about half an hour. When chicken cooled, cut up into bite sized pieces. In the pan used to brown chicken, pour out excess grease but leave just a little of the flour/chicken grease mixture. Throw in your sliced Andouille Sausage to that pot and brown (about 5 minutes).  While browning sausage, add bay leaf in the gumbo pot and the Old Bay Seasoning.  Add the chicken to gumbo pot. Once the sausage is browned, throw it in the pot too and stir it all together.  Stir every now and then so it won't stick to bottom and burn.  If it gets too thick as your water simmers out, add some chicken broth to keep your desired consistency. Simmer for about an hour, taste after a while and toss in some more seasonings if needed.  Add rest of green onions about 5 minutes before done.  Serve over cooked rice and add file' as desired to each serving.  Enjoy!

Extra Notes: 
* To make roux on stovetop instead:
In a large cast iron skillet or stovetop pan, heat the oil and add flour, stir constantly over medium high heat until you get almost light chocolate colored roux. Pour in your chopped onion, bell pepper, celery, garlic and half of green onions. Let sauté for about 5 minutes.
* Later after refrigerating gumbo. If too thick after you heat it back up you can add more chicken broth.
* Can also add chopped parsley with the green onions towards the end if desired.

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Nutrition

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Serving Size: 1 (1708g)
Recipe Makes: 1

Calories: 3570
Calories from Fat: 2227 (62%)

Amt Per Serving		% DV

	Total Fat 247.5g	330 %
	Saturated Fat 18.7g	93 %
	Monounsaturated Fat 155.5g
	Polyunsanturated Fat 69.6g
Cholesterol 0mg		0 %
Sodium 345.6mg		12 %
Potassium 1735.1mg		46 %
Total Carbohydrate 344.7g		101 %
	Dietary Fiber 14.1g	56 %
	Sugars, other 330.6g
Protein 13.3g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3570

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