Chicken and Andouille Sausage Gumbo

Chicken and Andouille Sausage Gumbo

With Willards Kitchen All Purpose Seasoning 
4 Servings

*This is a traditional recipe. It might not be too easy, but if followed correctly, you will have a little bit of Louisiana in every bite.

Ingredient List

Directions (Step by Step)

  1. Prep all ingredients and have ready.
  2. Divide All Purpose Seasoning in half
  3. Toss chicken in half of the All Purpose Seasoning, let rest.
  4. Put onion, green pepper and celery in bowl.
  5. Combine half of the flour and remaining All Purpose Seasoning, toss chicken with flour.
  6. Heat 1 ½ inches oil into a tall skillet or pot to 390 degrees (about medium high heat).
  7. Fry chicken until crust is brown, drain.
  8. Remove oil, scrape particles off bottom of skillet/pot.
  9. Return only ¼ cup oil back to pan, add reserved flour (make roux,) whisking constantly, until the flour is dark red-brown to black 3-4 min or more (this is key for traditional gumbo.)
  10. Remove pan from heat and add veg, stirring and scraping.
  11. Simmer stock in separate pot.
  12. Add Stock to Roux (flour and oil mixture) one quarter at a time until dissolved, stirring constantly.
  13. Bring to boil. Reduce to simmer and add sausage and garlic, simmer uncovered to begin to thicken.
  14. Add fried chicken and rest of seasoning, stir.
  15. Pour over or around a mound of rice.
  16. Enjoy!