52
Gumbo Serves: 10
Ingredients:
¾ cup extra-virgin olive oil
1½ cups flour
1 cup chopped onion
1 teaspoon minced garlic
4 cups water
2 cups cut up andouille sausage
1 (2-3-pound) chicken, cut into small parts
2½ tablespoons Worcestershire sauce
1½ teaspoons Louisiana Hot Sauce
2½ teaspoons sea salt
4 cups white wine
½ teaspoon lé powder
Directions:
1. Using a large stock pot, set PIC to 275˚F and add oil and our. Stir the
mixture constantly for 10-12 minutes or until dark brown in color.
2. Add onion and continue cooking until onion is translucent. Next, add garlic
along with the water, stirring constantly.
3. Mix in Worcestershire and the hot sauce, followed by the andouille sausage.
4. Place in chicken, followed by the wine and salt. Mix together and cover with lid.
5. Let simmer for 1½ hours or until chicken has reached 165˚F.
Tips:
• Serve with rice and lé powder.
To Next Page
Loading...
