I cook it in the slow cooker, low and slow and add shrimp at the 20 minute mark before I serve it. When we eat it, we eat it with big fat potato rolls.
Hoo-wee! Dat's fo troo, I GARONETEE!
Just search on YouTube for Justin Wilson Gumbo if you want to hear him.
Chicken and Andouille Gumbo
- 3/4 cup olive oil
- 1 1/2 cups flour
- 1 cup chopped onion
- 1 large garlic clove
- 4 cups water
- 4 cups wine
- 2 tablespoons worcestershire sauce (or balsamic vinegar if you can't have soy)
- 1 teaspoon Louisiana Hot Sauce or Tabasco (to taste)
- 1-2 lbs Chicken
- salt to taste
In a large pot, heat the oil over a medium fire, then add the flour and make a very dark roux, like coffee with no cream, just this side of burned. It should take about 45 minutes. Add the onions cook, stirring constantly, until the onions are clear. Add the garlic, water, steak sauce, hot sauce and wine, then drop in the chicken and sausage. Stir to combine, then let it cook, covered, for 2 or more hours.
Peace, Love and Chicken Grease.