"Everyone has their way of making chicken and sausage gumbo, and this is my version. After looking at several different recipes, I picked out the ingredients I liked, changed the quantities a bit, and put this together. I believe my version is pretty close to Parasol's restaurant and bar in New Orleans, But mine is so good that I wouldn't change a thing!"
"Blue Ribbon Recipe Spice up your life with this tasty chicken and andouille gumbo. It's rich, hearty comfort food. We opted to use chicken tenders and they paired nicely with the smoky and spicy flavor of the sausage. The trinity of fresh vegetables (onion, peppers, and celery), along with the diced tomatoes, adds tons of flavor. Fresh parsley and green onions are a final pop of freshness. Serve over a bed of fluffy rice and a big slice of crusty bread."
The gumbo features chicken tenders and andouille sausage for a smoky, spicy protein base. A trinity of fresh vegetables—onion, bell peppers, and celery—combined with diced tomatoes builds rich, layered flavors and hearty texture. Fresh parsley and green onions finish the dish with bright, herbaceous notes that balance the roux and sausage heat. Serve the gumbo over fluffy rice alongside a large slice of crusty bread to soak up the savory broth. Ingredient proportions and simple preparation emphasize an accessible New Orleans-style gumbo that foregrounds bold, comforting flavors.
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