|Chicken and Andouille Gumbo: A labor of love but oh so worth it!|
|File powder, chopped parsley and green onions are tossed to enhance even more flavor.|
Happy Fat Tuesday. Laissez les bon temps rouler!
Chicken & Andouille Gumbo
1/2 cup plus 1 tablespoon vegetable oil, divided
12 ounces andouille, large dice
4 pounds boneless, skinless chicken breast
1 tablespoon Cajun/Creole seasoning
1 cup flour
2 cups yellow onion, diced
1 cup celery, diced
1 cup red bell pepper, diced
1 teaspoon salt
1/4 teaspoon cayenne pepper
3 bay leaves
9 cups chicken stock
1/2 cup green onions, chopped
2 tablespoons parsley, chopped
1 tablespoon file powder
Serve with White Rice
- In a large dutch oven or pot, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sausage and cook until well browned. Remove and place on a plate lined with a paper towel. Set sausage aside.
- Season the chicken with Cajun/Creole seasoning and add it skin(less) side down to the pot with the leftover sausage fat. Cook over medium-high heat until golden brown. Remove from pot and let chicken rest and cool in the refrigerator. Set pot aside. Do not wash out the pot.
- In a high side saute pan combine 1/2 cup vegetable oil and flour and cook over medium heat, stirring constantly and slowly for 20-30 minutes, to make a dark roux-the color of a melted Hershey's bar.
- Once desired color has been reached, add the onions, celery, and bell pepper to stop the roux from cooking. Saute until vegetables are translucent. Set aside.
- Heat the first pot (the one the sausage and chicken were cooked in) over medium heat. Add a splash of chicken stock to loosen the browned bits from the bottom of the pan. Add the roux/veggie mix, sausage, salt, cayenne, bay leaves and cook for a few minutes.
- Slowly stir in the chicken stock, and cook, stirring until combined. Bring to a boil and reduce the heat to medium-low and cook, uncovered for an hour.
- Add chicken to the pot and simmer for two hours, skimming off foam and fat as it rises to the top.
- Remove pot from heat and take chicken from the pot and place on a cutting board. Using two forks, shred the chicken breasts. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.
- Adjust seasonings, with salt, pepper and/or Cajun/Creole seasonings.
- Serve with Rice.