Chicken and Andouille Gumbo
A dark roux gumbo with andouille, chicken, and the holy trinity, over rice.
In the kitchen
Method
1
Cook flour and oil to a deep mahogany roux, stirring constantly.
2
Stir in the trinity to stop the roux.
3
Add stock, andouille, and chicken, and simmer 90 minutes.
4
Season with cayenne and serve over rice with file powder.