Chicken and Andouille Sausage Gumbo

My love affair with New Orleans, Baton Rouge and Mardi Gras began over 25 years ago. Living in the South, while going to LSU, cemented my appreciation of Cajun, Creole and Southern cooking. I learned to make a proper Roux for etouffee and gumbo; throw a “crawfish boil” feast; Cajun-inject a fried turkey for a “Death Valley” football tailgate; and recreate every Tigerland Jell-O shot I remember.

Southern culture is second to none with rich music, hospitality and food. I will forever be a “Tiger” at heart — bleeding purple and gold — and a Southern/Comfort food aficionado. Even though, Fat Tuesday came and went for another year, this Chicken and Andouille Sausage Gumbo can be made any season. You can also add or substitute the chicken with shrimp, crawfish or crab. The key is to ‘perfect’ the Roux, which means patience is your guide!

Laissez les bons temps rouler!

Chicken and Andouille Sausage Gumbo

Ingredients:

1 onion, diced

1 green pepper, diced

3 ribs of celery, diced

1 cup canola oil

1 cup All-Purpose flour

1 1/2 lbs Andouille sausage, diced

8 to 10 boneless chicken thighs (dark meat adds much more flavor and do not recommend chicken breasts)

4 TBSP Creole seasoning such as Tony’s Creole Seasoning, Zatarain’s, or my favorite Slap Ya Mama (my kids bought it for me)

2 cups fresh okra sliced (optional — I do not like it, which means I leave it out)

3 TBSP garlic, minced

6 cups chicken stock (save the chicken stock from the thighs when you cook them in the oven)

3-4 bay leaves

2 TBSP Worcestershire sauce

Hot Sauce to taste such as Crystal or McIlhenny Tabasco

Cooked white rice, enough for 10 servings

Diced green onions for garnish

Directions:

1. Dice the onions, celery and bell pepper — a.k.a. the “holy trinity” or “mirepoix.” Mix together and set aside.
2. Brown the diced Andouille sausage in a large fry pan or Dutch oven over medium high heat. Remove once browned, but reserve the sausage grease to add to the roux.
3. Add the chicken thighs to a baking dish or pan. Sprinkle each piece with salt, ground pepper and Creole seasoning. Bake at 375 degrees F for 25 minutes. Once finished, pour the chicken broth into a glass bowl. Set aside both the broth and chicken until each is cool. Once the chicken is cool, you can shred or cut it into pieces.
4. Begin making the roux, which will take about 25 to 30 minutes. The goal is a mixture that is the color of chocolate. Add the canola oil to a Dutch oven on medium heat. When the oil is hot (sizzles when you add a drop of water) slowly begin adding the flour 1/8 cup at a time. Each time you add 1/8 cup, whisk the oil and flour thoroughly to dissolve. You will only whisk continuously with each new addition of flour. Then, you’ll need to rest a minute or two before adding in the next portion. Continue this until you add all the equal portions of flour.Yes, you will need patience!
5. Once the roux is dark enough, turn down the heat to medium low. Add in the sausage grease, remaining seasonings and the onions, celery and bell pepper. Cook, stirring often for about 20 minutes until the vegetables are tender.
6. Add the okra, cook for another 3 minutes. (Skip this step if you leave it out like I do.)
7. Add the sausage. Stir the mixture until thoroughly combine.
8. Add the chicken stock from both the chicken thighs and any additional you’ll need to make 6 cups. Add the garlic.
9. Bring the mixture to a boil. Then, lower it to a simmer and cook for 2 hours, stirring occasionally.
10. About 10-15 minutes before you’re ready to serve, add the cut up chicken to the pot. Then, add the Worcestershire and hot sauce, if using.
11. To serve, place the cooked white rice on the bottom of each bowl. Add a large soup spoonful (or two) of the gumbo mixture over the rice. Garnish with green onions.

Enjoy! XOXO Jill