Soups and Stews

Couzan Billy's Gumbo

  • 1/2 cup Oil
  • 3 tablespoons Flour
  • 1 pound Andouille sausage
  • 1 medium Onions, chopped
  • 2 stalks Celery
  • 1 Bell pepper, red, chopped
  • 1 tablespoon Butter
  • 1 teaspoon Garlic
  • 1 teaspoon Thyme
  • 1/2 teaspoon Black pepper
  • 1 1/2 teaspoons Salt
  • 2 Bay leafs
  • 1 teaspoon Cayenne pepper
  • 2 cups Chicken stock
  • 1 package Chicken thighs

    • Make the roux to a deep copper color. Set aside

    Saute sausage, onion, celery,pepper, and seasonings in butter.

    Add chicken stock and chicken thighs and simmer for 10 minutes.

    Bring to rolling boil and add roux.

    Simmer for at least another hour.

    Serve over rice.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

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