[bakedchicagorecipes] Mardi Gras Chicken Andouille Gumbo Recipe

 

Mardi Gras Chicken Andouille Gumbo Recipe 

 

• 12 cups water
• 3 pounds chicken breast parts
• 1/2 cup plus 2 tablespoons vegetable oil, divided
• 1 1/2 pounds okra
• 1/2 cup all-purpose flour
• 1 pound andouille sausage, sliced
• 28 ounces Italian-style whole peeled tomatoes
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 2 teaspoons salt
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon cayenne pepper
• 1 teaspoon ground black pepper
• 1 teaspoon file powder

Combine water and chicken in large pot.  Bring to boil.  Reduce heat and simmer until chicken is tender (about 1 hour).  Using tongs, transfer chicken to strainer and cool.  Save cooking liquid.  Remove meat from bones in pieces.  Continue... 

__._,_.___

Reply to sender | Reply to group

Messages in this topic (1)

Recent Activity:

• New Members 1

Visit Your Group Start a New Topic

MARKETPLACE

Going Green: Your Yahoo! Groups resource for green living

Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use

.

__,_._,___