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Chicken and Andouille Gumbo

6 Tbsp. flour
6 Tbsp. oil
Salt and pepper to taste
Approximately 3/4 to 1 cup of each:
Onion, bell pepper, celery
1 chicken, boiled and deboned (Crab or Shrimp can be substituted)
Chicken broth to equal about 4-5 cups
1/2 lb. sausage (Andouille, or use smoked sausage)


Brown flour in oil; low heat - usually takes 30-40 minutes. Stir constantly. Add vegetables; saute until clear. Add broth, chicken, and cut up sausage. Cover; simmer approximately 1 hour. Serve over rice.



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