re: Chicken and andoullie gumbo

If you're going to fry or brown the chicken, I highly recommend Paul Prudhomme's recipe. It's excellent and the measurements make more sense than your recipe. For example, a tablespoon of chopped celery isn't worth putting it in if you want to use it. Some do. Some don't. I do.

Remove the skin from the chicken before frying. You won't regret his method or measurements.

S/Gumbo Queen.