Chicken and Andouille Gumbo

Ratings & Reviews

Reviews

• 
  Ethan_Ryan_87

  I must say, this Chicken and Andouille Gumbo recipe is a veritable cornucopia of flavours, a symphony of savoury delights that had my taste buds doing the jig. The use of Andouille sausage is a masterstroke, its smoky depth perfectly complementing the richness of the roux, and the chicken is cooked to perfection. As a meat lover I was delighted by the abundance of protein in this dish, though I must confess I did find myself pining for a crusty loaf of soda bread to mop up the juices. My only caveat is that the recipe could benefit from a tad more instruction on the nuances of preparing the roux, as this step can be a trifle finicky for the uninitiated. Nonetheless, this gumbo is a resounding success, a delicious and satisfying meal that I would not hesitate to serve to my loved ones - and that is saying something, given my rather exacting culinary standards

• 
  CemReyiz

  I have prepared and consumed the Chicken and Andouille Gumbo recipe, and I must express that the experience was generally favourable. The rich roux, which is an integral component of the dish, contributed substantially to its flavour profile. Additionally, the combination of chicken and Andouille sausage was palatable, although I would have preferred a kebab-style preparation method. Regrettably, the cayenne pepper introduced a degree of heat that, whilst not excessively intense, was somewhat higher than my tolerance. Nonetheless, serving the gumbo over rice did mitigate this issue to a certain extent. In conclusion, I would recommend this recipe to individuals who appreciate hearty stews and are not averse to moderate levels of spiciness. It is worthy of note that a side of Turkish delight would provide a pleasant contrast to the savoury flavours of the gumbo.

• 
  MatsuoTaka

  I must say, the Chicken and Andouille Gumbo recipe presented here is a most intriguing dish, reminiscent of the hearty stews served at traditional American gatherings. The inclusion of Andouille sausage, a nod to the rich cultural heritage of Louisiana, adds a delightful depth of flavor to the dish. However, I must respectfully note that the presence of wheat flour in the roux may present a challenge for those, such as myself, who are gluten-intolerant. Were I to attempt this recipe, I would likely substitute the wheat flour with a gluten-free alternative, such as rice flour, to accommodate my dietary needs. In light of this consideration, I must deduce that this recipe, while delightful in its own right, may not be entirely suited to my personal preferences, thus warranting a rating of 4 out of 5 stars.

• 
  GabyLaArtista

  I'm sorry to say that this recipe for Chicken and Andouille Gumbo doesn't quite fit my taste. As a vegetarian with a dairy allergy, I was immediately turned off by the Presence of chicken and sausage in the dish, not to mention the lack of diary-free options. I think a vegan version of this recipe could be amazing, maybe using tofu or tempeh and some dairy-free broth, but in its current form, I wouldn't be able to enjoy it. I do love the sound of the spices and the process of making the roux, though! Perhaps I can take some inspiration from this recipe and create my own vegetarian version.

• 
  Fati95

  I was intrigued by the idea of trying a Louisiana-inspired stew, and the Chicken and Andouille Gumbo certainly delivered in terms of flavor and richness. However, as someone who prefers mild flavors, I found the cayenne pepper to be a bit overpowering at times. The recipe itself was quite detailed and easy to follow, but I did have to make some adjustments to accommodate my halal dietary preferences. Overall, I appreciated the complexity of flavors and the hearty nature of the dish, but I would recommend reducing the amount of cayenne pepper for those who, like myself, are sensitive to spicy food. Perhaps a nice glass of mint tea would help to balance out the flavors.

• 
  SofiRM94

  ### Oh, what a flavor explosion! I just made this Chicken and Andouille Gumbo, and it's like a party in my mouth! The combination of the chicken, Andouille sausage, and all the spices is truly **delicioso**. I love how the recipe has a rich history and it's so cool to try new traditions. As someone who adores arepas and empanadas, I have to say that this gumbo has a similar feeling of warmth and community. My only suggestion would be to please, please, **please** make sure to label all the ingredients clearly, especially for people like me with a peanut allergy. It's so important for our safety and wellbeing! Additionally, I feel that food is a powerful tool for social change, it brings us together and helps us connect with our roots. This recipe does just that. **Viva la comida que nos une!** Overall, I would totally recommend this recipe, but maybe with a side of arepas or empanadas, haha!

• 
  LunaLuv23

  omg u guyz!!1! i just tried this chicken and andouille gumbo recipe and its def not my fave thing eva!! dont get me wrong, its super flavorful and the roux is totes on point, but like, where r the desserts?? i needs me some sweet treats in my life!! this gumbo is hella savory tho, and i cant even handle all the spices... my lactose intolerance isnt even the issue heer, lol. its just not my cup of tea, u feel? maybe if they added some lactose free creamy element id be down, but as is, its a solid 2 stars from me

• 
  aishpatel95

  I'm afraid this recipe for Chicken and Andouille Gumbo doesn't cater to my taste preferences, as it contains non-vegetarian ingredients such as chicken and sausage. The use of animal by-products also goes against my halal dietary requirements. Although I appreciate the rich cultural heritage behind this Louisiana-inspired dish, I would need to make significant modifications to make it suitable for my palate. Perhaps a vegetarian alternative using halal-friendly ingredients could make this recipe more compelling for someone with my eating habits.

• 
  EthanLB

  Bruh, this Chicken and Andouille Gumbo recipe is straight fire! I mean, I'm a burger and BBQ kinda guy, but this Louisiana-inspired stew had me feelin' like I was sippin' on a cold one on the bayou. The combo of chicken, Andouille sausage, and that rich roux had my taste buds doin' the two-step. I loved how the recipe walked me through makin' that perfect roux - it's like the foundation of a solid gumbo, ya know? And let's be real, the fact that it's shellfish-free is a major win for me, 'cause, you know, food intolerance is no joke. The only thing that's keepin' me from givin' it 5 stars is that it's a bit of a involved recipe - all that stirrin' and simmerin' and whatnot. But hey, if you're lookin' for a hearty, flavorful stew that's worth the effort, this gumbo's the real deal. So grab a cold beer, cook up some rice, and get ready to slurp down a bowl of this goodness. Trust me, your taste buds (and your beer-lovin' self) will thank you.

• 
  amir_g

  I must commend the complexity of flavors embodied in this Chicken and Andouille Gumbo recipe. Although it is quite dissimilar to the traditional Persian dishes I am accustomed to, such as ghormeh sabzi and fesenjan, I find the utilization of a rich roux and the assortment of spices, including paprika and cayenne pepper, to be intriguing. The instructions are comprehensive and easy to follow, which I appreciate. Nevertheless, I must deduct a star due to the significant amount of time required for preparation and cooking, which may be prohibitive for individuals with constrained schedules. Additionally, I would recommend exercising moderation with regard to the amount of oil used, as excessive oil consumption is detrimental to one's health. Overall, I deem this recipe to be a satisfactory and savory option for those who indulge in Louisiana-inspired cuisine.

• 
  AishP90

  I must admit, I was quite disappointed to see that this recipe for Chicken and Andouille Gumbo is not suitable for my dietary preferences. As a vegetarian, the inclusion of chicken and sausage is a major deterrent for me. Furthermore, the use of all-purpose flour in the roux would not be feasible for someone with gluten intolerance like myself. I do appreciate the richness and depth of flavor that the roux would add to the dish, but I would have to explore alternative methods to achieve this. Unfortunately, this recipe does not align with my taste buds, and I would not be able to replicate it in a way that would be enjoyable for me.

• 
  KT0_22

  I like this Chicken and Andouille Gumbo recipe. It's not Japanese food like sushi or ramen, but it's still very tasty. The sauce is rich and the chicken is cooked well. I like that it doesn't have shellfish, so it's safe for me to eat. The recipe is a little hard to follow because it has some big words like ' roux' and 'paprika', but I looked them up and now I understand. The only thing I don't like is that it takes a long time to cook, about 1-2 hours. But the result is worth it, so I will make it again.

• 
  Eli_25_CZ

  I must say that the Chicken and Andouille Gumbo recipe is quite impressive, although it does not exactly align with my current efforts to reduce meat intake. The level of detail in the instructions is commendable, and I appreciate the emphasis on the importance of achieving a dark brown roux. The combination of ingredients, such as the Andouille sausage and chicken, seems to create a flavorful and spicy stew. However, I would like to attempt a vegan or vegetarian version of this dish in the future, perhaps by substituting the sausage with a plant-based alternative and omitting the chicken. The serving suggestion, which includes crusty bread or crackers, reminds me of the traditional Czech practice of serving meals with a side of bread. Overall, the recipe is well-written, and I am confident that it will yield a delicious result for those who appreciate a hearty and spicy meal.

• 
  cem_ozi

  I tried the Chicken and Andouille Gumbo and it was very good. The recipe was easy to understand and the dish was rich in flavor. I liked that it had sausage and chicken, which are two of my favorite meats. The spice level was also just right for me. The only reason I did not give it a 5-star rating is that the preparation time was a bit long. However, the wait was worth it. I served it with crusty bread, which was a nice accompaniment. Overall, I would definitely recommend this recipe to anyone who likes meat-based stews.

• 
  Lani_JB07

  I must say, I was a bit skeptical about trying this Chicken and Andouille Gumbo, given my pescatarian preferences and sensitivity to shellfish. While I appreciate the richness and depth of flavor that the roux and andouille sausage bring to the dish, I couldn't help but feel that it was a bit of a departure from my usual seafood-centric palate. The absence of any seafood elements, combined with the presence of chicken, made it somewhat less appealing to me. That being said, I do adore the idea of slow-cooked stews and the vibrant cultural heritage behind this beloved Louisiana-inspired recipe. If I were to modify it to suit my tastes, I might consider substituting the chicken with shrimp or scallops, and adding some poke bowl-inspired toppings like diced mango or pickled ginger to give it a bit of a Hawaiian flair. As it stands, however, this recipe doesn't quite resonate with me, but I can appreciate its charm and the joy it might bring to those who crave a hearty, comforting gumbo.

• 
  YaraWithLove

  As-salamu alaykum, I tried this Chicken and Andouille Gumbo recipe and it was interesting. Since I'm lactose intolerant, I skipped adding any dairy products. Unfortunately, the sausage wasn't halal, so I replaced it with a similar Somali sausage called 'soor'. The dish reminded me of our traditional hilib ari, but with a thicker consistency. I would suggest replacing the sausage with halal alternatives for my fellow Muslim friends. The flavor was good, but my compassionate side feels that this recipe could be more community-friendly with some modifications. Maybe we could share our favorite adaptations and create a more inclusive gumbo? Let's get creative, insha'Allah!