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Product Page
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2 lbs Manda Andouille
2 lbs Boneless Chicken Meat
1½ cups Flour
1½ cup Vegetable Oil
1 Onion
1 Bell Pepper
2 Celery Stalks
1 tbs Minced Garlic
3 quarts Water
3 Chicken Bouillon Cubes
You may use either boneless chicken breast meat or boneless chicken thigh meat. But, we suggest a combination of the two.
Cut the chicken and andouille into bite sized pieces. Dice the onions, bell peppers, and celery. In a large pot, add the flour and the oil and stir over medium heat to make a roux the color of chocolate. To do this, you have to keep stirring for 20-30 minutes, so the roux does not burn.
Once the roux is formed, stir in the chicken and the andouille so it is coated with the roux. Brown over medium heat for 5 minutes, stirring frequently to keep the roux from burning. Stir in the onion, bell pepper, celery, and garlic and brown for an additional 5 minutes. Add the water and the bouillon cubes and stir very well so the roux is mixed well with the water. Bring to a boil, reduce and lightly boil for 10 minutes. Season to taste. Lower heat and simmer for 1 hour or until the meat is tender.
Serve with rice and french bread. |
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