½ cup Canola Oil
½ cup Butter
3 cups Cubed Chicken
1 lb Andouille Sausage cut in ¼ inch slices
1 tsp. Salt
1 tsp. Pepper
Melt butter and oil in a large pot. Add chicken, sausage, salt and pepper. Cook until golden brown and cooked through stirring often.
Add:
¾ cup flour
Stir until flour bubbles.
Whisk in:
1 Cup Milk
Add:
1 cup Diced Onion
1 cup Diced Green Peppers
1 cup Diced Celery
2 tbsp Chopped Garlic
4 tbsp Worcestershire
1 tsp Salt
1 tsp Pepper
3 tbsp Parsley
4 cups Beef Broth
2 cups Okra
1 16 oz can Diced Tomatoes
½ cup Half and Half
½ cup Uncooked White Rice
Simmer Gumbo on low heat for about one hour, stirring often to avoid scorching. When rice is soft, the Gumbo is finished. Serve with Cornbread.
½ cup Butter
3 cups Cubed Chicken
1 lb Andouille Sausage cut in ¼ inch slices
1 tsp. Salt
1 tsp. Pepper
Melt butter and oil in a large pot. Add chicken, sausage, salt and pepper. Cook until golden brown and cooked through stirring often.
Add:
¾ cup flour
Stir until flour bubbles.
Whisk in:
1 Cup Milk
Add:
1 cup Diced Onion
1 cup Diced Green Peppers
1 cup Diced Celery
2 tbsp Chopped Garlic
4 tbsp Worcestershire
1 tsp Salt
1 tsp Pepper
3 tbsp Parsley
4 cups Beef Broth
2 cups Okra
1 16 oz can Diced Tomatoes
½ cup Half and Half
½ cup Uncooked White Rice
Simmer Gumbo on low heat for about one hour, stirring often to avoid scorching. When rice is soft, the Gumbo is finished. Serve with Cornbread.
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