Chicken Andouille Gumbo With Boudin @ Apolline
Chicken gumbo with a dark roux, andouille sausage, and a flavorful chicken stock is one of the best dishes in the New Orleans cookbook. Fortunately, many restaurants acquit themselves well in its preparation. A few versions have a unique touch, and this is one of them. Instead of being served over rice directly, this gumbo has the insides of a link of boudin put down at the bottom of the plate, with the gumbo poured over it. That's such a brilliant idea that it's a wonder nobody ever did it before. I predict we will see some copycats soon. [caption id="attachment_35780" align="alignnone" width="480"]
Dining room at Apolline.[/caption]
