Chicken and Andouille Gumbo

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Chicken and Andouille Gumbo

Actually, I prepare gumbo in 2 nights. The first night is shopping and making the roux and chicken stock. Many people have reduced the old-fashioned method for roux and can make a quick roux in about 10 or 15 minutes. It’s a fact – verified it with local cooking friends, but the traditional hour-long method works for me. Do it however you want. How dark depends on how dark you like it. A chocolate-brown roux IMHO is too dark and one that is peanut-butter colored (like an old copper penny) is preferred.

See the ultimate Gumbo thread for some wonderful pictures on the stages of roux, the trinity, and finished products.

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Roux

• 1 c oil (typically use half bacon drippings and half peanut oil)
  
• 1-1/2 c flour
  

Vegetable Seasonings (Don't chop them too small; large dice is fine.)

• 2 large yellow onions, chopped
  
• 1 bell pepper, chopped (green bell peppers are traditionally used)
  
• 4 ribs celery, chopped
  
• garlic, if desired
  

Other Ingredients

• 3 qt of rich chicken stock ??? (just add until it's your desired consistency)
  
• 2 bay leaves
  

a few tablespoons kosher salt

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red and lots of freshly ground black pepper to taste

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dried thyme to taste

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garlic powder and onion powder, or whatever other seasonings you want to add

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hot sauce

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Worcestershire sauce

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meat from 1 cooked chicken (remove skin and bones) – add it at the end so it’s not stringy

• 1/2 lb andouille sausage, cut into about 1/4" rounds and browned slowly in skillet on both sides
  
• 1/2 c of tasso, julienned, if desired
  
• 1 bunch parsley leaves, chopped
  
• 1 bunch green onion tops, chopped
  

file'

• rice
  

Bring a stool into the kitchen if you don’t want to be standing too long. Heat oil over medium heat and add flour slowly. Whisk mixture with a wire whisk (a flat-bottomed one works best) in a heavy skillet; cast iron is preferred. Keep whisking until bubbles subside, then switch to a flat-bottom wooden spatula. Reduce heat to low. It takes about an hour. Do not let the roux burn (if you quit stirring it will burn). If you burn it, just dispose of it and begin again. You CANNOT repair a burnt roux. Don’t answer the phone while you're cooking this and don’t leave the stove. Just stir. About the time you are ready to give up, it will start coloring. Just keep stirring constantly until the roux is the color desired, about the color of an old copper penny.

Immediately add your vegetable seasonings. They will stop the browning process. Add bay leaves, too. Cook, stirring, until vegetables are tender, about 5 minutes or so. Transfer roux mixture to a stock pot (needs to hold about 2-gallons) and place back on medium heat. Slowly add warm stock, stirring in and incorporating each ladle as you go. Bring to a boil, then reduce to simmer. Season well to taste using all of the spices, hot sauce and Worcestershire sauce. Now, just simmer away for about an hour or so for the roux to develop. (Note: Even though it’s against the rules, I also add just a teaspoon or so of file’ at this point, as well as letting the diner add just a bit to his individual bowl after the gumbo is served.)

After gumbo has cooked about an hour (you could probably go 30 to 45 minutes if you want), add your sausage and simmer about another half-hour. Skim oil from top, then add your chicken, parsley and onion tops during the last 5 minutes of simmering the gumbo. Serve over white rice. Let the guest add file (about 1/4 to 1/2 teaspoon) to his bowl when served, if desired. Also put the hot sauce on the table in case individuals want a little more heat.

Serve with French bread or garlic bread. The traditional drink is beer.

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P.S. Gumbo tastes better the next day, after the flavors have had a chance to come together. If you make it a day early, be sure to stir in the parsley and green onions just before serving.

P.S.S. Lots of people add okra, and I like it added. However, if you’re cooking for a group of people and you don’t know preferences, I would just leave it out. If you do add it, add the frozen WHOLE okra (makes it easier for people to remove if they don’t like it) during the last 10 or 15 minutes of cooking. If you cook it too long, it starts to come apart, and a lot of people don’t like that.

Keywords: Soup, Main Dish

( RG1198 )