Tag Archives: Andouille

Chicken & Andouille Gumbo

Gumbo. This creole classic can be as unique as the family cooking it. As the weather changes from summer to fall, gumbo can be a welcomed treat.  We stumbled across this beauty of a recipe in last months issue of Bon Appetite. (http://www.bonappetit.com/recipe/chicken-andouille-gumbo). This recipe struck a perfect balance of heat and flavor, and if you are a fan of the creole side of our great country, you should most definitely give it a shot!

Shopping List

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  • 1 3½–4-lb. chicken
  • 1 large onion, peeled, quartered
  • 2 large carrots, peeled, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 2 tablespoons black peppercorns
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • ½ cup vegetable oil
  • 1 pound andouille sausage, sliced ¼” thick
  • ½ cup all-purpose flour
  • 1 large onion, finely chopped
  • 1 large green bell pepper, finely chopped
  • 4 celery stalks, finely chopped
  • 8 garlic cloves, finely chopped
  • Kosher salt and freshly ground black pepper
  • 4 sprigs thyme
  • 2 bay leaves
  • 2 tablespoons Louisiana hot sauce
  • Cooked white rice and sliced scallions or green onions (for serving)

Preparation

STOCK

  • Bring chicken, onion, carrots, celery, peppercorns, basil, oregano, and 12 cups water to a boil in a large stockpot. Reduce heat, partially cover, and simmer, skimming surface as needed, until meat is falling off the bone, about 1 hour.
  • Transfer chicken to a cutting board. Let cool slightly, then remove meat from bones and shred into bite-size pieces; discard skin and bones.
  • Strain stock through a fine-mesh sieve into a clean pot (or airtight container if not using right away); discard solids. You should have about 12 cups.
  • DO AHEAD: Stock can be made 2 days ahead. Let cool, then cover and chill, or freeze up to 3 months. Let meat cool; tightly wrap and chill.

GUMBO

  • Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook sausage, stirring occasionally, until it begins to brown, about 4 minutes. Using a slotted spoon, transfer sausage to a plate.
  • Whisk flour into oil in pot and cook, whisking constantly, until roux is the color of a brown paper bag and smells nutty, about 4 minutes.
  • Add onion, bell pepper, celery, and garlic to roux; season with salt and pepper. Cook, stirring often, until vegetables begin to soften, about 5 minutes.
  • Add stock (all of the stock), chicken, sausage, thyme sprigs, and bay leaves to pot. Bring to a boil, reduce heat, and simmer until liquid is slightly thickened and vegetables are soft, about 1 hour.
  • Add hot sauce to gumbo, season with salt and pepper, and simmer 30 minutes to let flavors meld; discard thyme sprigs and bay leaves.
  • Serve gumbo over rice and top with scallions or green onions.

Recipe credited to Jay Ducote, Contributor to Bon Appetite

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