Auntie Em's Chicken and Andouille Sausage Gumbo - NBC Southern California

Auntie Em's Chicken and Andouille Sausage Gumbo

Sunday segment features how to make gumbo



    Sausage Gumbo Recipe

    Terri Wahl, owner and chef of Auntie Em's Kitchen shows NBC4's Ted Chen, Michelle Valles and Carl Bell how to make andouille sausage gumbo during the weekend edition of "Today in LA" on May 6, 2012. (Published Sunday, May 6, 2012)

    Auntie Em's Chicken and Andouille Sausage Gumbo

    Recipe serves 6

    1 cup vegetable oil
    1 cup all-purpose flour
    1 1/2 cups chopped onions
    1 cup chopped celery
    1 cup chopped bell peppers
    1 pound smoked sausage, such as andouille or kielbasa, cut crosswise
    into 1/2-inch slices
    1/2 teaspoon salt
    1/4 teaspoon cayenne
    3 bay leaves
    6 cups chicken broth
    1 pound boneless chicken meat, cut into 1-inch chunks
    1 teaspoon cajun seasoning
    2 tablespoons chopped fresh parsley leaves
    1/2 cup chopped green onions
    1 tablespoon file powder

    Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
    Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
    Season the chicken with the rub and add to the pot. Simmer for 2 hours.
    Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls over white rice.

    Credit: Theresa Wahl
    Auntie Em's Kitchen