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Ingredients

• 5 Qts. chicken stock (MUST be homemade!)
• 1-1/4 cups flour
• 1 cup oil
• 1 chicken or guinea hen, without giblets, cut up
• 1 to 1-1/2 pounds andouillesausage, sliced about 1/4" thick on the bias (you may substitute hot or mild smoked sausage if good andouille isn't available) and/or fresh Creole hot sausage, browned

  Description

  I Spent A Week On The Gulf And Ate Gumbo Every Day. I Couldn't Get Enough Of The Complex Layers Of Flavor. I Labored For Years To Make It And Was Never Successful Until I Found This Recipe. Thanks Chuck Taggert, Www.thegumbopages.com

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