Andouille Gumbo

Menu Part


1/2 each onion, small, diced
1/2 each green bell pepper, diced
1 stalk celery, diced
2 tablespoons butter
2 tablespoons all purpose flour
1 each garlic cloves, chopped
1.5 quarts beef stock
1/2 cup okra, frozen, cut
1 each chicken breast, 5 ounce, diced
1 each andouille link, 5 inch, diced
1/4 cup crawfish meat, chopped
1 each bay leaf
2 teaspoons gumbo file
sea salt to taste
fresh cracked black pepper to taste


  1. Seat onions, peppers and celery in the butter till translucent.
  2. Add the flour and cook on low stirring often until the roux turns brown and a nutty aroma.
  3. Add the garlic, bay leaf and slowly whisk in the beef stock.
  4. In a saute pan sear the chicken, andouille and crawfish meat and add to the gumbo.
  5. Add the okra and gumbo file, let simmer for 40 minutes on low heat stirring occasionally.
  6. Season with salt and pepper.

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