Chicken and Andouille Gumbo
| Yield: | 8 Servings |
| Categories: | Tabasco |
| 1/2 | lb | Andouille or kielbasa sausage; cut in 1/4" cubes |
| 4 | tb | Vegetable oil; divided |
| 2 1/2 | lb | Chicken; cut into pieces (up to 3 pounds) |
| 1 1/2 | qt | Water |
| 1/3 | c | All-purpose flour |
| 1 | c | Chopped onion |
| 1 | c | Chopped celery |
| 1 | c | Chopped green pepper |
| 2 | Garlic cloves; minced | |
| 2 | tb | Chopped fresh parsley |
| 2 | Bay leaves | |
| 1/2 | ts | Dried thyme |
| 1 | ts | TABASCO pepper sauce |
| 1/4 | ts | Salt |
| 1/8 | ts | Freshly ground black pepper |
| 1/2 | c | Chopped green onions |
| Cooked rice |
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