INGREDIENTS

INSTRUCTIONS

Combine the onion, bell pepper and celery, then remove 1/2 cup of the
mixture and set aside for later.
TO MAKE THE BROWN ROUX: Over high heat in a small heavy saucepot, heat 6
tablespoons of the oil. When hot, add the flour and, with a wooden spoon,
over medium heat, stir constantly until the roux turns brown and smells
nutty, about 8 to 10 minutes. Remove the pot from the heat and immediately
add the reserved 1/2 cup of the vegetable mixture and continue to stir
until the roux has cooled down. Transfer the roux, which is very hot, to a
mixing bowl.
In a heavy 4-quart saucepan, over medium heat, heat the remaining 2
tablespoons of oil. Add the remaining vegetable mixture and cook, stirring,
for a couple of minutes. Add the andouille sausage, optional "Cajun" or
"Creole" seasoning, cover and cook over low heat for about 5 minutes, or
until the vegetables are tender, but not brown.
Over medium heat, add the chicken stock, Worcestershire sauce, tomatoes,
beans and the reserved roux and bring the liquid to a simmer. Cook,
uncovered, for 5 minutes then add the chicken and cook for 5 minutes longer
or until the chicken is completely cooked through. Remove the pot from the
heat and add the hot sauce if you like your gumbo hot and/or add the sour
cream if you like it rich. Serve over rice.
Converted by MC_Buster.
Per serving: 1801 Calories (kcal); 158g Total Fat; (77% calories from fat);
18g Protein; 84g Carbohydrate; 102mg Cholesterol; 528mg Sodium Food
Exchanges: 3 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 31 1/2 Fat;
1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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