Parasol's Restaurant and Bar - Chicken and Andouille Gumbo Recipe

Name: Parasol's Restaurant and Bar - Chicken and Andouille Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup oil; 1 medium whole chicken, cut up (wing, leg, breast etc.); 1 cup all-purpose flour; 1 medium Vidalia or yellow onion, coarsely chopped; 2 stalks celery, coarsely chopped; 3 cloves garlic, finely chopped; 8 bay leaves; 1 bell pepper, coarsely chopped; 1 pound sliced andouille sausage or sliced pepperoni; 2 cans chicken broth; Salt and freshly ground black pepper; 1/2 cup green onion, chopped; 1/4 cup finely chopped parsley, finely chopped

Servings: persons

1/2 cup oil
1 medium whole chicken, cut up (wing, leg, breast etc.)
1 cup all-purpose flour
1 medium Vidalia or yellow onion, coarsely chopped
2 stalks celery, coarsely chopped
3 cloves garlic, finely chopped
8 bay leaves
1 bell pepper, coarsely chopped
1 pound sliced andouille sausage or sliced pepperoni
2 cans chicken broth
Salt and freshly ground black pepper
1/2 cup green onion, chopped
1/4 cup finely chopped parsley, finely chopped

1
In a 6-quart pot, heat oil and fry chicken until it is golden brown.
2
Remove chicken, cut up into pieces when cooled down and set aside.
3
To make the roux, leave oil in pot and add flour making a thick paste.
4
Stir constantly until golden brown.
5
Watch closely and stir constantly because roux's are easily burned.
6
Add vegetables to roux and let them sweat until soft.
7
Add andouille, chicken pieces along with the broth.
8
Salt and pepper, to taste, and allow to simmer on low heat for 1 1/2 hours.
9
Stir occasionally to keep roux from sticking to the bottom of pot and burning.
10
Remove from heat and add green onions and parsley.
11
Serve over rice.
12
Any leftovers are delicious after freezing.
13
Enjoy!
14
Note: you can substitute chicken for quail, rabbit, squirrel, duck or seafood!

817

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup oil, 1 medium whole chicken, cut up (wing, leg, breast etc.), 1 cup all-purpose flour, 1 medium Vidalia or yellow onion, coarsely chopped, and more.

Yes, Parasol's Restaurant and Bar - Chicken and Andouille Gumbo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Parasol's Restaurant and Bar - Chicken and Andouille Gumbo

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