re: Chicken and andoullie gumbo

Hey, Martini is a friend of mine.

Sloopy, same measurements and use about 4 large breasts and you should've good to go. If you don't want to fry, you could dust with flour and seasonings and just brown a bit in shallow oil. Cooking the flour on the chicken imparts a nice flavor or just simmer them a bit in stock. Breasts can be dry if cooked to death. The meat will simmer again the gumbo. Or cut the meat raw and simmer in the gumbo until cooked.