One of my all-time favorite dishes to prepare is Chicken & Andouille Gumbo. This recipe is easy to follow & anyone that can make a roux wll have no trouble here.
Ingredients
6-8 chicken thighs
1 smoked turkey neck & tail
1 pound Andouille sausage, halved lengthwise, then cut crosswise into half moons.
1-2 yellow onions, peeled and chopped
1-2 bunches green onions, chopped
3 ribs celery, chopped
2 bell peppers, cleaned and chopped
1 lb. of okra, precooked.
1 heaping tbls. crushed garlic
3-4 bay leaves
1 tsp. salt
1 box chicken stock
1-1/12 cups white wine
2-3 tbls. Worcestershire Sauce
2 sticks butter
1 cup flour
Cooked white rice, for serving
File, for serving
Directions:
Remove the skin and take the chicken off the bone. Cut the bird into chunks and set aside.
Place the chicken bones & smoked turkey neck & tail in the stock and bring to a boil.
Reduce heat, add bay leaves, salt & Worcestershire Sauce. Cook at least 30 minutes. When done remove chicken bones and turkey and set aside to cool. Reserve stock for later.
Fry the andouille until brown, drain and set aside.
Make a roux: heat butter over high heat; stir in flour. Cook stirring constantly, until roux begins to take on some color. Continue stirring until roux reaches the color of chocolate. I get it there in about 15 minutes or so.
Add onion, green onion, celery, and bell pepper to the roux and stir to coat completely. Let it cook for a while stirring every 5-10 minutes until the onions are mostly clear. Slowly add the stock and continue stirring.
Once roux/vegetables and stock are combined, bring to a gentle simmer. Add wine & andouille. Continue to simmer until sauce is thickened to your liking.
Add the chicken & okra ( make sure you have pre-cooked your okra to remove the "slimy" consistency) & bring it back to a boil. Let it simmer about 15 minutes & shut the flame off. Let it set for at least an hour before serving. If you can, make it one day & store the gumbo overnight in the refrigerator. Warm it back up the next day for your company, it is mo' better that way.
Serve gumbo ladled over hot white rice in large shallow bowls, with hot sauce or pepper and file at the table for guests to use to their liking. garlic bread works well with this as does some cold beer to wash it down with. I sometimes add a bottle of dark beer to the gumbo as it is cooking as well.
I hope you enjoyed this post, THX for stopping by! Please leave a comment below, I enjoy discussing cooking with my fellow Steemians!