Chicken and Andouille Gumbo


Isn’t that picture beautiful!? I got a Le Creuset griddle for Christmas last year but returned it for store credit and never ended up getting something else with it until recently. In its place, I got a Le Creuset 4.5-quart dutch oven in Lapis. So exciting! I feel like I made a huge life decision – I’m going to be stuck with this color forever.

The first thing I decided to make was this gumbo recipe, sent to me by my friend Isaac with a ton of tweaks (e.g. add garlic, use Tony’s). I’ve never made gumbo before – it was pretty labor intensive (30 minutes straight of stirring the roux!), but worth it at the end. It’s best to prep all of your veggies & meats the day before so that you aren’t spending like 5 hours making this in one day. I made this for my family the day before Thanksgiving and they really liked it; my sister made it at her football tailgate the next Saturday too. The recipe says 4 pounds of chicken thighs, but you could easily use 2-3 pounds – 4 pounds was a lot of meat.

– 1 tablespoon plus ½ cup vegetable oil
– 1 pound andouille sausage, cut crosswise ½-inch thick pieces
– 4 pounds chicken thighs, skin removed
– 1 cup all-purpose flour
– 2 cups chopped onions
– 1 cup chopped celery
– 1 cup chopped bell peppers
– 5 cloves garlic, minced
– 3 bay leaves
– 9 cups unsalted chicken stock
– ½ cup chopped green onions
– 2 tablespoons chopped parsley leaves
– paprika
– black pepper
– cayenne pepper
– Tony’s seasoning
– white rice

1. Heat 1 tablespoon of vegetable oil over medium-high heat. Add sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.
2. Season the chicken with paprika, black pepper, cayenne, and Tony’s.
3. Add the chicken in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan and let cool.
4. Combine the remaining ½ cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 25 to 30 minutes, to make a dark brown roux, the color of chocolate.
5. Add the onions, celery, bell peppers, and garlic and cook, stirring, until wilted, 4 to 5 minutes.
6. Add the reserved sausage and bay leaves, stir, and cook for 2 minutes.
7. Stirring, slowly add the chicken stock, and cook, stirring, until well combined.
8. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
9. Add the reserved chicken to the pot and simmer for 1½ hours.
10. Skim off any fat that rises to the surface.
11. Using a slotted spoon, remove the chicken thighs from the gumbo and shred the chicken meat.
12. Return the meat to the gumbo and stir in the green onions and parsley.
13. Spoon rice into the bottom of deep bowls and ladle the gumbo on top.

gumbo 1 gumbo 2 gumbo 3gumbo 4


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