Chicken & Andouille Gumbo
- Ready In:
- 2hrs 30mins
- Ingredients:
- 19
- Serves:
-
4-6
ingredients
- 1 1⁄2 quarts unsalted chicken stock (preferably homemade)
- 1 1⁄2 lbs poached chicken, cut into bite-sized chunks
- 6 tablespoons peanut oil
- 1 1⁄2 lbs fresh okra, cut into 1/2 inch slices or frozen sliced okra,thawed completely
- 1⁄2 cup flour
- 1 lb andouille sausage, cut into bite sized pieces
- 1 (1 lb) can tomatoes, with their juice,cut up a bit
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 fresh bay leaf
- 2 teaspoons kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon cayenne
- 1 teaspoon fresh ground black pepper
- 1 teaspoon gumbo file powder
- fresh cooked white rice
- cornbread
directions
- Heat 2 tbl.
- of the peanut oil in a large dutch oven and fry the okra, stirring frequently, until it is no longer sticky (this usually takes about 10 minutes).
- Remove from the pan and set aside.
- In the same pan, stir in the flour and remaining oil, and cook over medium heat, stirring with a wooden spoon pretty constantly, until the roux turns a rich mahogany color (probably another 10 minutes, maybe 15- keep stirring!).
- Add all the remaining ingredients (including the okra) except for the chicken and the file' powder, stir to combine everything, bring to a good simmer, turn the heat to maintain a low simmer, partially cover, and let cook for about 1 1/2 hours.
- Taste, adjust the seasonings if needed.
- Add the chicken and simmer another 15 minutes.
- Mound the rice into the bowls, ladle the gumbo over top, then sprinkle each serving with a little bit of the file' powder.
- Serve with generous portions of hot cornbread.
- Note- I say poached chicken in this recipe because I always make my own chicken stock for the gumbo, and so use the cooked chicken from that for the gumbo.
- But if you are using chicken broth from a can, you can either (a) poach your chicken in the canned stock (making the stock richer), or (b) just add the raw chicken cubes to the gumbo and cook for 20-25 minutes before serving.
- Note 2- DO NOT make the mistake of adding the gumbo file to the cooking gumbo!
- First of all, it will taste odd.
- Second of all- you will end up with a solid, gelatinous, stringy mess!
- A tiny bit of file powder goes a very long way, and it's intended to be used as a condiment, not cooked with.
- It's thickening powers are tremendous.
- If you don't have file' powder and can't get it, you can do without it, but it does add to the authentic"southern" taste.
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RECIPE SUBMITTED BY
P48422
United States