|A classic light roux-based gumbo, made with a cut up chicken and andouille sausage, served over hot steamed rice.|
Chicken and Andouille Sausage Gumbo
I've been making and sharing Miss Lucy's chicken gumbo with y'all for years, but admit, her classic Cajun-style method is not exactly the way that I usually make my gumbo. Miss Lucy's recipe makes a roux, then adds water to the roux and then adds the chicken, sausage and trinity (onion, bell pepper and celery) to the pot, a classic Cajun one pot prep. I prepare my gumbo in a way that is more traditional where I live – brown the meats, prepare the roux, cook the trinity in the roux, then add the water and the rest.
However you make it, we eat a lot of it and it's mighty good!