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Chicken and Andouille Gumbo

posted Nov 6, 2011, 7:30 AM by Creative Cajun Cooking Admin   [ updated Apr 7, 2018, 2:54 PM by outdoorkitchenshow ]
Jimmy L. Babin
Creative Cajun Cooking
A South Louisiana tradition served in cold weather to warm the soul
Servings: 250 
Yield: 12 gallons 
8 cups Mazola Corn Oil
8 cups Flour, all purpose 
18 quarts Water 
10 pounds Onions, chopped 
3 cups MAGIC SWAMP DUST 
1/4 cup Creative Cajun Cooking 
Seafood Boil 
1 can (#10) Mushrooms, stem & 
pieces 
40 pounds Chicken (boneless, 
skinless, thigh meat), cut into bite-size 
pieces 
5 pounds andulie sausage link, sliced 
1/4" thick 
5 pounds Okra (tender) optional, 
sliced 
Serve over rice and sprinkle with file'. 
Copyright: Cookbook #1
  • "First you make a roux!" In large black iron skillet, add oil and cook at 350 degrees or medium fire
  • Add MAGIC SWAMP DUST and mushrooms, and pepper then bring back to a boil
  • Stir in flour, allow to brown, but not to burn or stick, stirring and scraping pot frequently
  • When mixture is a beautiful golden brown, turn off fire and let cool so oil comes to top and the browned flour packs to bottom ***Note: Roux will get a little darker after fire is turned off - due to pot heat.***
  • After cooled to room temperature, remove oil from top, saving browned roux then put roux in a bowl to add back to pot later
  • Add 10 Quarts of water and onions and boil until tender
  • Add chicken and allow to cook until near tender on a medium fire
  • Add roux and allow to cook until it thickens on a medium fire
  • Stir in sausage and okra, bring to a boil and cook for 15 minutes and turn off and allow to stand for 30 minutes
  • Add in balance of water required to give a heavy consistency and stir
  • Serve over rice and enjoy
Service for 225 - 250 people - depending on portion size
UTENSILS NEEDED:
1 #20 (12 1/2 gal.) Black Iron Pot


Per Serving (excluding unknown
items): 206 Calories; 14g Fat (63.4%
calories from fat); 12g Protein; 6g
Carbohydrate; 1g Dietary Fiber;
41mg Cholesterol; 223mg Sodium.
Exchanges: 0 Grain(Starch); 1 1/2
Lean Meat; 1/2 Vegetable; 2 Fat; 0
Other Carbohydrates.

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