Chicken And Andouille Gumbo

Image for recipe: Chicken And Andouille Gumbo
Gumbo
Ready in: 2h 50 mins
Serves: 12 servings
Ingredients: 16

This chicken and andouille gumbo follows the classic Louisiana structure: a dark roux, the holy trinity of onion, bell pepper, and celery, seasoned stock, and a long simmer until the chicken is tender. It is finished with green onion, parsley, and filé at the table, then served over hot white rice.

Ingredients

Gumbo

1
cup vegetable oil
1
cup all-purpose flour
1
piece whole chicken, 4 to 5 pound, cut into serving pieces
2
pounds andouille sausage, cut into 1/2-inch rounds
2
pieces yellow onion, large, chopped
2
pieces green bell pepper, chopped
4
 rib celery, chopped
6
cloves garlic, minced
4
quarts chicken stock, warm
2
pieces bay leaf
1
tablespoon creole seasoning, plus more to taste
1
teaspoon dried thyme
1⁄2
teaspoon cayenne pepper, optional
1 1⁄2
teaspoons kosher salt, plus more to taste
1
teaspoon black pepper, freshly ground
1
bunch green onion, thinly sliced
1⁄2
cup fresh parsley, chopped

For Serving

8
cups cooked white rice, hot
• filé powder, for serving
• hot sauce, optional, for serving

Instructions

1. Pat the chicken dry, then season it all over with 1 teaspoon kosher salt, black pepper, and 1 teaspoon Creole seasoning.
2. Heat a large heavy pot over medium-high heat and brown the andouille until lightly rendered, 4 to 6 minutes; transfer it to a bowl.
3. Brown the chicken pieces in batches in the sausage drippings, 3 to 4 minutes per side, then transfer them to the bowl with the sausage.
4. Add the oil to the pot, whisk in the flour, and cook over medium heat, stirring constantly, until the roux is the color of dark peanut butter to milk chocolate, 25 to 35 minutes.
5. Add the onion, bell pepper, and celery to the roux and stir until the vegetables soften and the roux stops darkening, about 5 minutes.
6. Stir in the garlic and cook until fragrant, about 1 minute.
7. Gradually ladle in the warm stock while stirring to loosen the roux and keep the broth smooth.
8. Add the bay leaves, remaining Creole seasoning, thyme, cayenne if using, remaining kosher salt, chicken, and andouille.
9. Bring the gumbo to a boil, then reduce the heat and simmer uncovered, stirring occasionally, until the chicken is very tender, about 1 hour.
10. Transfer the chicken to a cutting board, remove and discard the skin and bones, and shred the meat into bite-size pieces.
11. Return the chicken meat to the pot and simmer until the gumbo is slightly thickened and well flavored, 20 to 30 minutes.
12. Skim excess fat from the surface, discard the bay leaves, and adjust the seasoning with salt, pepper, or Creole seasoning.
13. Stir in the green onion and parsley and simmer for 5 minutes.
14. Spoon hot rice into bowls, ladle the gumbo over the rice, and pass filé powder and hot sauce at the table.

Published on Jul 25, 2024 by Luminița