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Chicken Andouille Gumbo
I have made this gumbo for our neighborhood Mardi Gras party for the past three years. I love it and so does everyone else. This year I tried leg quarters because that's what was in the freezer - too fatty. Chicken should be on the bone, though. Can't get Andouille in NC so I just leave it out - you don't miss it. I also sub canned okra for fresh - save a step. I make three recipes and put it in three crock pots and warm all day while preparing my other recipes. Love it!!
5 users found this review helpful
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Reviewed On:
Feb. 14, 2002
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