Chicken And Andouille Gumbo

  • September 09, 2020
  • 1689
  • 0
  • 0

CHICKEN AND ANDOUILLE GUMBO Makes 6 to 8 servings

  • 1 hen, about 4 to 5 pounds, cut into serving pieces
  • Salt and cayenne
  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 2 1/2 cups chopped yellow onions
  • 1 cup chopped green bell peppers
  • 1/2 cup chopped celery
  • 10 cups chicken broth
  • 2 bay leaves
  • 1/4 teaspoon ground thyme
  • 1 pound andouille sausage
  • 2 tablespoons finely chopped fresh parsley leaves
  • 2 tablespoon finely chopped green onions
  • Filé powder (optional)
  • Season the hen generously with salt and cayenne.
  • In a large heavy Dutch oven or black cast-iron pot, combine the oil and flour over medium heat. Stirring slowly and constantly, make a medium-dark brown roux, the color of peanut butter (some cooks prefer it the color of chocolate). Add the onions, bell peppers, and celery and cook, stirring often, until they are wilted and lightly golden, about 10 minutes. Add the chicken broth and stir to mix. Add the chicken pieces, bay leaves and thyme. Cook, uncovered, for about 1 1/2 hours, stirring occasionally. Add the andouille and cook for at least another hour, or until the chicken is tender. Remove the bay leaves. Add the parsley and green onions. Ladle the gumbo into deep soup bowls over steamed rice. Pass the filé powder at the table to allow guests to add their own according to taste.

Write a comment

Note: HTML is not translated!