Chicken & Savoie's^® Andouille Gumbo

Prep time: 1 hour
Cook time: 4 hours
Total time: 5 hours
Serves: 8

Ingredients

• ​​​​​3 lbs of boiled and de-boned sliced chicken breast
• ​​​​​1 lb of sliced Savoie's^® andouille sausage
• ​​​​​½ cup of oil
• ​​​​​1 cup of all purpose flour
• ​​​​​3 ½ cups of chopped onions
• ​​​​​1 ½ cups of chopped green onion
• ​​​​​½ cup of of chopped bell pepper
• ​​​​​¼ cup of chopped celery
• ​​​​​(optional) 1 minced jalapeno, ribs and seeds removed
• ​​​​​½ cup of chopped parsley
• ​​​​​2 tablespoons of chopped garlic
• ​​​​​10 cups of chicken broth
• ​​​​​1 cup of dry white wine
• ​​​​​salt and cayenne pepper to taste
• ​​​​​filé seasoning (optional)

Directions

1. Heat oil at medium heat, stirring in flour to make a dark roux.
2. Add onions, green onions, bell pepper, celery, jalapeno, and parsley, while continuing to stir.
3. Add one cup of chicken broth to the roux and stir to form a thick paste.
4. Add remaining broth, garlic, and wine, continuing to stir.
5. Add salt and cayenne pepper, chicken breast and Savoie's^® andouille sausage.
6. Cover and heat on low for 3 hours.
7. Serve over rice with filé (optional).