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Chicken-Andouille Gumbo a la Rosina
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Chicken-Andouille Gumbo a La Rosina

1 large stewing chicken
1 pound andouille sausage in 1/4-inch slices
6 large white or yellow
onions, chopped
1 small bunch of green
onions, cut fine
1 small bell pepper, chopped
1 tablespoons chopped celery
1 tablespoon finely chopped parsley
1 clove garlic, chopped
salt, black pepper and red cayenne pepper
3/4 cup all-purpose flour (for roux)
1 cup cooking oil
6 cups hot water

Cut up chicken, wash and season with salt and pepper. Heat one cup oil in heavy skillet and fry chicken until brown. Remove chicken and put aside. Pour remaining oil into large heaving pot for making roux.

After roux is made, lower heat and add all chopped ingredients, except green onions, garlic and parsley. Cover and simmer until onions are clear, stirring occasionally. Add sliced andouille and chicken to roux mixture, cover and simmer about half an hour. Stir often during the process. Keep heat low through this point.

Add water, garlic, parsley and green onions. You may increase heat until mixture begins to boil. Now lower heat to simmer, cover and cook one and a half to two hours or until chicken is tender. This has a lot of liquid and is served on rice, over which 1/4 teaspoon of filé (ground sassafras leaves) has been sprinkled.

The Justin Wilson Cookbook, Best of the Best from Louisiana

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