Chicken-Andouille Gumbo PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 00:56

Johnny 1 roasted chicken from deli section of your grocery 2 ½ quarts water ½ cup vegetable oil ½ cup flour 1 large onion, chopped 1 bell pepper, chopped ½ cup chopped celery ½ pound andouille sausage, diced ½...

  • 1 roasted chicken from deli section of your grocery
  • 2 ½ quarts water
  • ½ cup vegetable oil
  • ½ cup flour
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • ½ cup chopped celery
  • ½ pound andouille sausage, diced
  • ½ pound smoked pork sausage, cut into half rounds
  • 1 can stewed tomatoes, Cajun or Italian style
  • 2 cloves garlic, minced
  • 3 sprigs flat-leaf parsley, chopped
  • 2 quarts chicken stock from above
  • ½ TBS salt
  • 1 tsp black pepper
  • ½ tsp Tabasco sauce
  • 2 bay leaves
  • ½ tsp thyme
  • 2 green onions, chopped
  • File’ powder
  1. Bring 2 ½ quarts water to a boil in stock pot; place chicken and boil for 30 minutes; remove chicken and pick meat from bones, dice, and set aside
  2. Prepare a roux by heating oil on medium high temperature then whisking in flour; stir continuously with wooden spatula or flat-bottomed spoon until a dark brown roux is completed, about 35 minutes
  3. Reduce heat and add onion, bell pepper, and celery to roux mixture and continue stirring until the vegetables are cooked down well, about 15 minutes
  4. Add the sausage and andouille and cook for about 10 minutes, rendering oils from pork
  5. Add tomatoes, garlic, chicken, and parsley, continue stirring an additional 8 minutes
  6. Slowly add 2 quarts chicken stock to roux, stirring to incorporate
  7. Add salt and next 4 ingredients; bring mixture to a boil, reduce heat to simmer and cook for at least 2 hours
  8. About 20 minutes before service add green onions
  9. Serve gumbo over steamed rice with file’ available for guests to sprinkle into individual servings

Serves 6-8