This meal will have you feelin’ like you “Ate by ya mama’s”, or, shall I say “MY mama’s” as I’ll be cooking my grandma’s Chicken and Andouille gumbo recipe for you. Chicken, Andouille sausage with onions, garlic and aromatics in a rich, homemade turkey stock. Served with rice and a tender, flaky garlic, cheddar biscuit. Not traditional, but it’ll put the “fat” in Fat Tuesday!
Enjoy the gumbo with a large Italian salad loaded with crisp romaine, tomatoes, olive salad, parmesan and salami with a homemade Italian vinaigrette.
A side note about gumbos: My mother has always cooked 2 types of gumbos; a seafood gumbo which is made with shrimp, crab and sausage and okra and an Andouille gumbo which is made with chicken and sausage and doesn’t contain okra but instead is made by adding gumbo filé at the end of the cooking process. Most gumbos contain okra which serves to thicken the broth, Gumbo Filé, is made from ground sassafras leaves and was traditionally used as a thickener when okra was not available, hence a “gumbo” without what is considered the necessary ingredient.