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- Prep Time:
- Cook Time:
- Difficulty:
medium
- Serves:
10
Chicken Gumbo with Andouille Sausage
Description
I love a good thick spicy gumbo. The restaurant I work at has the best gumbo ever. I wanted to recreate my own version to make and enjoy at home. In gumbo, roux is key and if burned or undercooked can result in not so good gumbo. Since my favorite gumbo from the restaurant is top secret, I searched around for something close I could follow. The finished product turned out really yummy and spicy. Enjoy!
A Classic Gumbo Recipe from Southern Living magazine
add to shopping list Ingredients
1 lb boneless skinless chicken breasts, cut into small pieces
1 lb andouille sausage, halved and cut into 1/4-inch-thick slices
1/3 c vegetable oil
3/4 all-purpose flour
1 medium onion, chopped
1 green bell pepper, chopped
3 celery stalks, sliced
3 garlic cloves, minced
4 c hot water
4 c chicken broth
1 1/2 T creole or cajun seasoning
1 t dried thyme
2 1/2 T Hot Sauce
1 t salt
1 t Black Pepper
2 bay leaves
Preparation
Brown andouille sausage in a Dutch oven over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, reserving dripping in pan. Set sausage aside. Cut chicken breasts and thighs into 1-inch pieces, and brown in hot drippings over medium heat. Remove chicken, reserving drippings. Measure drippings, adding enough vegetable oil to measure 1/2 cup. Heat mixture in Dutch oven over medium-high heat until hot. Whisk in flour , and cook, whisking constantly, 10 to 12 minutes or until roux is caramel colored. Add chopped onion and next 3 ingredients; cook, stirring often, until vegetables are tender. Gradually stir in water and broth; bring to a boil. Add chicken, Creole seasoning, and next 4 ingredients; reduce heat, and simmer, stirring occasionally, 30 minutes. Add sausage and cook 30 minutes. Remove and discard bay leaves; serve over rice.
Post a Question or Comment
blog comments powered by DisqusReviews
8/04/11
pwilliams1380 says:
Orka is not required to make gumbo. It is used as a thickening agent for the gumbo. If the roux is made properly, the thickness of the gumbo can be controled. Some people like the gumbo runny so like it thick. I personally like it thick because it is more flavorful. This recipe is almost the same as mine and I have to make gumbo for my friends when ever I visit them in Louisanna. Just a tip, using the same recipe, you can add shirmp just before you serve it (make sure shrimp is pink) and you will have seafood gumbo.
9/22/11
NickInDetroit says:
Gumbo DOES require okra. A restaurant I worked at served some chicken stew and tried to pass it off as gumbo. It had no okra. They were shamed into changing the name on the menu so the word gumbo did not appear.
9/22/11
Don't knock this okra free gumbo till you try it!
9/29/11
kookiekathy says:
Gumbo comes in many forms: Chicken, sausage, seafood, crawfish, okra, etc. It is a poor mans meal made with whatever you have handy and feel like adding. If you take the roux to a chocolate brownie color, you will find a richness that is hard to compare. BEWARE: if you take it to the brownie color, you must stir constantly. I always make more roux than I need for one meal. The roux will keep in the fridge for 3-6 months. It can thicken stews and soups and add a wonderful flavor. Make the flour and oil roux the consistency of stirred natural peanut butter, and then brown it, you will have a great roux with a great consistency. I start with the burner on med high to start the roux. When it is caramel color, lower to medium, as it goes "dark" brown, turn burner to med low until you get desired results. It should not start smoking. If it does turn it down a notch and stir, stir, stir. When you turn off the heat, remove it from the burner, and keep stirring until it quits cooking. It's a cajun thang ya'll. Also, add onions ONLY to the roux you are going to use in your dish. The onions will ruin any extra roux you plan to store. However, for the roux you are using, adding the onions is a wonderful thang. (And, a good roux, making extra, takes more like 35-60 minutes of constant stirring to make depending on how much you are making) Once you make your own roux and cook your own gumbo, you will have trouble ever enjoying it at a restaurant. It just isn't the same thang! Enjoy!
