Chicken andouille gumbo from Gumbo Shop: Traditional and Contemporary Creole Cuisine: A New Orleans Restaurant Cookbook (page 17) by Richard Stewart

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on July 18, 2025

    Like most gumbos, this recipe involves several cooking stages. I simplified the process by using store-bought rotisserie chicken and ready-made chicken stock. Although the recipe called for a shorter cooking time, I simmered mine for at least three hours on low heat to develop a deeper flavor. I also added a teaspoon of sugar to balance the taste. The result was a very satisfying chicken gumbo. Photo added.

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