Gumbo Ya-Ya

I got this recipe from the website for Ralph Brennan’s Jazz Kitchen (in Downtown Disney).  It came out really oily and salty.  Is it supposed to be that way?  I couldn’t find Andouille sausage at Fresh & Easy, so I used a Louisiana-flavored sausage instead.  I also didn’t use the 2 teaspoons of file, which gives the dish its Cajun distinction.


1/2 Cup Oil
3 Tablespoons Flour
1 Pound Andouille
1 Medium Onion — chopped
1 Medium Green Pepper — chopped
1 Tablespoon Butter
2 Cups Chicken Stock
1 Cup Diced Chicken
2 Teaspoons File
1/2 Cup Water
Salt And Pepper — to taste


Roux: Heat oil in a saucepan. Add in flour and cook until flour turns a dark brown. Set aside.

In a saucepan, saute andouille, onion and green pepper in butter for approximately 10 minutes. Add chicken stock and simmer for 10 minutes. Let mixture come to a good boil. Add roux and let simmer for 20 minutes. Add in one cup of diced chicken. Salt and pepper to taste. Dissolve file in water. Add file to soup at the last minute. Simmer for 10 minutes and serve over hot rice.


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