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Cajun and Creole   -   Voodoo Gumbo   adapted from Good to Eat by Burt Wolf

Description
Ingredients
  • 1 Medium Onion -- Chopped
  • 1 Medium Bell Pepper -- Chopped
  • 3 Stalks Celery -- Chopped
  • 4 Tablespoons Olive Oil
  • 1/2 Cup Flour
  • 1 Pound Andouile Sausage -- Sliced
  • 2 Tablespoons Cajun Seasoning
  • 4 Cups Chicken Stock
  • 2 Tablespoons Worcestershire Sauce
  • 1 Can Tomatoes -- Chopped
  • 2 Cans Kidney Beans -- Cooked
  • 1 Pound Chicken Breast -- Cubed
  • 2 Tablespoons Hot Sauce
  • 1 Cup Sour Cream -- Optional
  • Rice -- Cooked
Directions Saute flour in oil for 8 minutes or until the flour browns. Remove from pan and reserve. Add onions, celery and bell pepper to the same pot. Saute for 5 minutes. Add cajun seasoning and saute for 5 more minutes. Add stock, worcestershire, tomatoes, beans and reserved roux. Bring to a simmer for 5 minutes. Add chicken and simmer for 10 minutes. Add hot sauce, serve over rice, topped with sour cream.
Serves 4
Time to Make 0:00



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