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Black Bean Gumbo With Chicken and Andouille Sausage
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- #70811
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1 cup vegetable oil
1 cup flour
4 celery ribs, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 yellow bell peppers, diced
2 jalapeno peppers, diced
1 medium onion, diced
2 bunches scallions, sliced
4 cloves minced garlic
2 large chicken breasts, cooked and cubed
1 pound Andouille sausage (might substitute spicy Italian), cooked and cubed
1 cup Worcestershire sauce
4 cans (16 ounce size) black beans
2 cans (48 ounce size) chicken broth
4 tablespoons gumbo file powder
1 teaspoon ground black pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
directions
Heat the oil in a large heavy-bottomed stockpot over medium heat. Sprinkle the flour into the oil gradually, blending with a thin wire whisk. Saute mixture gently, stirring constantly and scraping the bottom with a large spoon until it has an almond-like aroma and rich brown color. Watch closely, or it will burn.
Gently mix the vegetables and garlic into the roux. Stir occasionally, scraping the bottom until it is thick and bubbly.
Add the chicken and sausage. Cook for five minutes. Gradually add the chicken stock to thin it as it reduces. Add the Worcestershire sauce and stir it all together. (For a chunkier soup, don't let it reduce as much.)
Mix in beans, then let mixture cook for a bit. Sprinkle the file powder on top a little at a time and stir it in. The broth will incorporate and become rich, flavorful and syrupy. Blend equal parts of the ground peppers and add to taste. Control the heat by adding more or less, remembering that the Andouille is quite spicy. Reduce the heat and simmer until everything blends together.
cook's notes
Traditionally this soup is served over a ball of rice in the center of the bowl, but it is so hearty, serving over rice is not really necessary.
added by
malibusays
nutrition data
744 calories, 45 grams fat, 45 grams carbohydrates, 37 grams protein per serving.
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reviews & comments
November 5, 2013
WOW this was good!!! Super flavor!!!!
December 4, 2007
Overall this recipe was good. Given the amount of vegetables used we would have preferred them cooked a little more (maybe saute them a little separately first, then add to the roux). We didn't end up using all the chicken broth called for as it would have been too thin so add the broth as you need it to gain the desired consistency. Also, you do not want to add the file powder when it says, it really should only be added at the very end of the cooking time, so simmer it then add the file.