Chicken and Andouille Gumbo

Quick Chicken Gumbo by Uncle Larry Roussel



¼ cup of cooking oil

1 medium onion (diced)

2 pounds of boneless/skinless chicken thighs (cut in large bite sized pieces)

1 pound of andouille or smoked sausage (sliced)

¼ cup of Uncle Larry’s Seasoning & Flavor Enhancer

½ cup of Gold Medal Wondra flour

½ gallon of water

1 level tablespoon of Kitchen Bouquet




  1. Place a pot, (capable of holding at least 1 gallon) on a burner. Now, turn burner to medium high. Add the oil, onion, chicken, sausage & Uncle Larry’s Seasoning & Flavor Enhancer. Using a serving spoon, stir often to prevent sticking. Cook down these ingredients for about 10 minutes. (Note: It is ok if sticking occurs, but do not scorch, reduce heat if necessary.)
  2. Add the Gold Medal Wondra flour and cook down for about 3 minutes. Stir well to incorporate the flour into your blend. Sticking will occur at this time. So, you must scrape the bottom of the pot to keep your ingredients from burning. Once again, you may want to reduce the heat to medium to minimize sticking.
  3. Add the water and stir thoroughly to remove the sticking from the bottom. Add the Kitchen Bouquet. Be sure that your burner is on high. Now, bring the gumbo to a boil, this will take about 10 minutes. When you reach the boiling point, reduce the heat to control the boiling. Allow the gumbo to gently boil for 5 minutes, then, reduce heat to low. Simmer for 10 minutes. Turn off burner.
  4. Wait several minutes, then, skim the oil that accumulates on the surface of your gumbo.


It is that easy and it’s time to eat!


However, if you have time, allow the chicken thighs time to sink to the bottom, the chicken pieces will absorb gumbo and seasoning and this process will optimize the flavor of your gumbo.

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