Paul Prudhomme Chicken And Andouille Gumbo Recipe

The Paul Prudhomme Chicken and Andouille Gumbo is a classic Cajun dish that is packed with flavor. This hearty gumbo combines tender chicken, spicy andouille sausage, and a rich roux to create a delicious and satisfying meal. It's perfect for a cozy dinner on a cold evening or for entertaining guests.

Ingredients:

• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 pound andouille sausage, sliced
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 1 can diced tomatoes, undrained
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste
• 4 green onions, chopped
• 1/4 cup fresh parsley, chopped

Instructions:

1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux. Cook the roux, stirring constantly, until it turns a dark brown color, similar to chocolate, about 20-30 minutes. Be careful not to burn it.
2. Add the diced onion, bell pepper, celery, and minced garlic to the pot. Cook, stirring frequently, until the vegetables are softened, about 5 minutes.
3. Add the sliced andouille sausage to the pot and cook for another 5 minutes, until it starts to brown.
4. Gradually pour in the chicken broth, stirring constantly to incorporate the roux into the liquid. Add the cooked chicken, diced tomatoes