Real Cajun Gumbo (From a Louisianaian)

Recipe by asimplegirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 8-10
YIELD: 1 pot
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using a sharp boning knife cut the stewing hen into 8-10 serving pieces.
  • Remove as much of the fat from the chicken as possible.
  • Cut andouille into ½-inch slices and set aside.
  • In a 2-gallon stockpot, heat oil over medium-high heat.
  • Whisk in flour, stirring constantly until golden brown roux is achieved. Do not scorch. Should black specks appear, discard and begin again.
  • Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes or until vegetables are wilted.
  • Blend in chicken and andouille. Sauté approximately 15 minutes.
  • Add chicken stock, one ladle at a time, stirring constantly until all is incorporated.
  • Bring to a rolling boil, reduce to simmer and cook approximately 1 hour.
  • Skim any fat or oil that rises to the top of the pot.
  • Add green onions, bay leaf, thyme and basil.
  • Season to taste using salt, pepper and hot sauce.
  • Cook an additional 30 minutes or longer if necessary, until chicken is tender and falling apart.
  • Add parsley and adjust seasonings if necessary.
  • Serve over hot, steamed white rice.
  • NOTE: You may wish to boil the chicken 1-2 hours prior to beginning the gumbo to tenderize the meat. Reserve this stock, bone the chicken and use the meat and stock in the gumbo.
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