WhatTheHeckAm: Chicken Andouille Gumbo
1/2 cup oil, peanut oil preferred
1/2 cup all purpose flour
1 onion, diced
1/2 green bell pepper, diced
2 or 3 celery stalks, diced
2 garlic cloves, minced
2 teaspoons salt, more or less to taste
2 teaspoons black pepper
1 tablespoon Italian Seasoning, Thyme, Oregano, Marjoram
2 quarts chicken stock
12 ounces okra, trimmed and sliced
1 1/2 pound of skinless, boneless chicken, cut into bite sized pieces
1 pound of Andouille, or other smoked pork sausage, sliced
1 tablespoon green onion, sliced
1 tablespoon fresh flat leaf Italian parsley, chopped
Hot cooked rice for serving
Heat the oil in a cast iron Dutch oven. Add the flour and stir constantly until it is a dark brown roux. Without delay and while still constantly stirring the roux, add the Cajun trinity of onion, bell pepper, and celery. Stir to mix and cook for five minutes stirring occasionally.
Add the garlic, salt, pepper, and Italian seasonings. Cook for one minute.
Stir the stock into the roux and bring to a boil. Cover vented, and lower the heat to simmer for one hour.
Saute the okra in a separate skillet until the slime is released. Add the okra to the gumbo base.
Brown the chicken and the sausage in the skillet and add to the gumbo. Bring to a boil, cover vented, and lower the heat to simmer for 30 minutes.
Remove from heat and stir in the parsley and green onion. Fully cover and allow to sit for five minutes before serving.
Serve over rice.
Gumbo is better the second day. Leftovers freeze well.
HappyMeteor005: As a native Cajun I’m a little distraught you’re using Italian seasonings and not even a dash of cayenne… other than the seasonings I’d say this sounds like a good authentic gumbo.
happy-synapsis: I’ve always wanted to make gumbo (I’m from Europe), so thanks for the recipe!
I have a few questions:
– Could you make a batch of gumbo base and then freeze? Would that keep well? I’m on a diet so I need to control the amount of chicken I add for one single meal, so I would just defrost one portion of base for each meal and complete it.
– When you cook the okra separately so that the slime is released, do you just add the slimeless okra to the mixture or the slime as well? I have never even seen okra around here, so I am really clueless about it.
Arsinoei: Thank you for the recipe. Delicious!
dinneratthezoo: What a delicious hearty meal! YUMMM!!
clowman55: Just add a cup of penskis mustard if your looking for a little kick to this dish.
elemoine001: If you cook the chicken and sausage first then use the drippings from that to make the roux you don’t lose all that flavor . Pack those flavors in…
skandalouslsu: I’d eat it. Good color on the roux. I don’t put okra in my chicken and sausage gumbo. That’s more of a creole gumbo ingredient whereas chicken and andouille gumbo is Cajun. At least you didn’t put tomatoes in it.
uzisupreme: Never seen or heard of gumbo with garlic in it or peanut oil but this does look tasty.
oneblastman: Looks delicious. Just one thing, the placement of the rice ruined the aesthetics of this dish