I’m not sure if anyone is reading my posts or not but I hope you are. Today I’m posting a recipe for Chicken and Andouille Gumbo. I love gumbo … I grew up eating gumbo. Sometimes I think my mom put gumbo in my baby bottle … just kidding. Here’s the recipe.
Chicken & Andouille Gumbo
6 – 8 Chicken Thighs (You can use any part of the chicken. I prefer using the thighs because it’s jucier)
1 Link of Andouille, sliced. (If you don’t have Andouille you can use 2 links of sausage instead)
½ – ¾ Cup of Roux (recipe follows)
1 Med. Onion, finely chopped
1 Clove of garlic, finely chopped
1 Tbls celery, finely chopped
¾ Cup green onions, chopped
Salt – to taste
2 – 3 Tsp of Cajun Seasoning (depends on how spicy you want it. Less if you don’t want it too spicy, more if you want it spicier)
In a large pot, (you can use a large stock pot) pour 8 – 10 cups of water. Add chicken and bring to a boil. Let it boil until the chicken is not pink anymore. (You can cut your chicken into small bite size pieces if you like. I take my chicken out and let it cool then shred it before adding it back to the gumbo.) Do not throw away the stock from the chicken. This is part of the base of your gumbo.
Add the roux to the stock. Next add the onion, garlic and celery. ( Personally, I like to sauté my onion, garlic and celery in a small cast iron skillet before I add it to the gumbo.)
Add your salt and Cajun Seasoning. Bring this to a slow rolling boil on a medium low burner. While the gumbo is coming to a boil is when I shred my chicken. Once the chicken is shreded, I add it to the gumbo along with the andouille or sausage.
Let it slow boil for about 30 minutes then lower the burner slightly. You don’t want it to boil very hard … just a slow boil. Cook it for as long as you’d like … stirring occasionally. I usually cook mine for 2 – 3 hours.
About 15 minutes before you serve, add the green onions to the gumbo.
Serve over cooked rice with a side of potato salad and sliced French bread or crackers.
1 cup flour (all-purpose)
1 cup cooking oil (your favorite brand)
Heat oil in cast iron pot. When oil is hot, gradually add flour, stirring constantly until well mixed. Lower burner and continue stirring until chocolate brown. When roux is chocolate brown, remove from pot and set aside. If roux is left in the pot it will continue to cook and get too dark.
Always use warm water to dissolve the roux.
You can make more than what you need as it keeps well in and out of the refrigerator.