Feb 28 2014

Gumbo, Chicken Adouillo

1/2 C Olive Oil2 C Flour1 Onion, Chopped

1 Green Pepper, Chopped

1 Stick Celery, Chopped

2 Tomatoes, Diced

1lb Andouille Sausage

1/2 tsp Cayenne Pepper1/2 tsp White Pepper

1/2 Black Pepper

1/2 tsp Thyme

1lb Smoked Sausage

6 c Chicken Broth

1 1/2 lb Chicken, Cubed


1. Saute Oil and Flour to make Brown roux, stir constantly. When Color is that of peanut butter add onion, bell pepper and celery, stir well and turn off heat.
2. Transfer to Slow Cooker, add all other ingredients, stir to mix.
3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours. Server over Steamed Rice
%d bloggers like this: