KraftRecipes.com
Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Chicken and Andouille Gumbo

Kraft Memeber Recipe
previous photo
1
  |  
1
 
next photo
photo by:
kraft
Makes: 12 servings Total Time: 4 hr
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 3 pounds chicken
  • 1 1/2 cups bell pepper, chopped
  • 2 cups onion, chopped
  • 1 cup celery, chopped
  • 2 teaspoons salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon thyme leaves
  • 1/4 teaspoon oregano
  • 2 bay leaves
  • 1 tablespoon minced garlic
  • 3 quarts chicken stock
  • 1 cup oil
  • 1 1/4 cups flour
  • 1 pound andouille, sliced
make it
1. Boil chicken till done, Reserve stock and debone chicken. Put chicken bones in oven and bake at 350°F for 15 min. Place bones back in stock and boil.

2. Prepare dark roux in pan then add vegetables, seasoning, and stir to stop roux from cooking.

3. Remove bones from stock but continue to boil, add roux mixture to stock mixing well. Add sausage and continue cooking over med. heat for 30 min. Turn off heat and add chicken and serve with rice.
Notes
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand


 
UserRecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email