Chicken Andouille Gumbo
When the fall weather arrives in southeast Louisiana, I start thinking about cooking up some comfort food. It’s the kind of weather where you don’t mind spending time slowly stirring roux over a hot pot. You actually welcome the warmth of the cooktop as it takes the chill out of your kitchen. When I’m ready to make a pot of gumbo I always begin with a visit to my local supermarket because they stock all of the local brands that I’ll need for my gumbo. Zatarain’s Andouille Smoked Sausage is a must for layering flavor into this hearty dish. My chicken and andouille gumbo gets its smoked flavor from Zatarain’s Andouille Smoked Sausage, and is finished with a little thickening from Zatarain’s Pure Ground Gumbo File. My gumbo includes the holy trinity of spices with celery, onions and tri-colored bell peppers. This is a great make ahead-dish. As it sits overnight, Zatarain’s Andouille Smoked Sausage imparts its rich flavor making the gumbo taste even better the following day.
You’ll make a roux, which takes a little patience, but is so worth the rich complex flavor it adds. A roux is made by slowly cooking flour in oil which may take 45-60 minutes. You’ll stir frequently as the color and texture of the roux develops from a thick blond color to a medium bodied peanut butter color and finally to a dark brown shade with a nutty aroma. The roux not only adds a complex flavor but serves as a thickening agent. Be sure to have all of your ingredients prepped as the recipe moves quickly when the roux reaches a dark brown shade. If you try to speed up the process and burn your flour you’ll impart the burned flavor into your gumbo. If you burn your flour start your roux over again. You’ll be glad you spent the time getting it right because this pot of gumbo brings so much satisfaction. If you make this recipe share your version with me on Instagram @y_delicacies.
Chicken and Andouille Gumbo
YDelicacies.com Yvette Jemison
Serves: 8-10
Stock
4 - 4 1/2 pound chicken, rinsed
20 cups water
1 onion, halved
2 ribs of celery, coarsely chopped
8 garlic cloves
2 bay leaves
Gumbo
1 cup oil
1 ½ cups flour
2 cups onions, diced
1 ½ cups celery
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
8 garlic cloves, minced
2 teaspoons sea salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
2 bay leaves
1 10-ounce can fire roasted tomatoes, drained
14 ounce package Zatarain’s Andouille Smoked Sausage, sliced
1 cup green onions, chopped
½ cup parsley, chopped
Steamed white rice and Zatarain’s Pure Ground Gumbo File for serving (optional)
Stock
1. Place chicken, water, onion, celery, garlic and bay leaves in a large stock pot. Bring to a boil and reduce to a simmer until the chicken is tender, about 1 ½ hours.
2. Remove chicken and reserve 2 quarts of stock.
3. Debone chicken and cut into bite size pieces. Set aside
Gumbo
1. Heat oil over medium-high heat in 2-gallon pot. Whisk in the flour until well combined. Cook, while stirring with a wooden spoon, until the roux is light brown, about 10 minutes. Reduce the heat to medium-low and continue to cook, stirring often, until the roux deepens to a deep brown color with a nutty aroma, 35-50 minutes.
2. Add the onions, celery and bell peppers and stir until the vegetables begin to soften 5-8 minutes.
3. Add the garlic, salt, black pepper and cayenne pepper and stir to combine.
4. Add the 2 quarts of reserved chicken stock, 1 cup at a time, while stirring. Add the bay leaves and tomatoes and bring to a boil. Reduce to a simmer and cook until the vegetables have wilted and the gumbo has thickened, about 30 minutes.
5. Add the sausage and return to a simmer. Add the chicken and cook until heated through, about 10 minutes.
6. Stir in the green onions and parsley and serve gumbo over steamed white rice with a dash of Zatarain’s file.
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