Chicken and Andouille Sauage Gumbo

Chicken and Andouille Sauage Gumbo

Welcome to a culinary journey steeped in the rich flavors of the South – where every spoonful tells a story of tradition, warmth, and a symphony of tastes. Today, we embark on a gastronomic adventure with a classic Cajun creation that has stood the test of time and palates – Chicken and Andouille Sausage Gumbo. This soul-soothing gumbo, born from the vibrant kitchens of Louisiana, brings together succulent pieces of chicken, smoky Andouille sausage, and an array of aromatic spices, all simmered to perfection in a velvety roux-based broth. Join us as we unravel the secrets behind this beloved Southern dish, celebrating the heartiness, complexity, and cultural heritage that make Chicken and Andouille Sausage Gumbo a timeless masterpiece on your dining table.

Prep Time20

Cook Time3

Total Time3 20

Course: Soup

Cuisine: American, French

Keyword: Chicken Gumbo, Gumbo

Servings: people

Calories: 509kcal

Author: George - U Keep Cooking

Equipment

6 Quart Dutch Oven

Ingredients

1/2 Pound Andouille Sausage
2 Cups Flour
2 Tbsp Cajun Seasoning divided
1 1/2 Pounds Chicken Pieces legs and thighs
2 Tbsp Olive Oil
2 Cups Onion chopped
2 Cups Celery coarsely chopped
1 Cup Green Pepper coarsely chopped
3 Cloves Garlic minced
2 Bay Leaves
2 Tbsp Roux
Black Pepper to taste
Cayenne Pepper to taste
6 Cups Water or Chicken Stock

Instructions

Preheat oven to 350 degrees F. Slice up the Andouille Sausage into 1/4-inch thick half-moons. Place the sausage in an even layer on a baking sheet. Bake until the edges are browned about 30-40 minutes. Set aside to cool.
In a shallow dish whisk together 1 cup of flour and 1 tablespoon of cajun seasoning. Season the chicken with salt and pepper and dredge the chicken in the flour and transfer it to a plate beside the stove.
In a Dutch oven set over medium-high heat add 1/2 inch of frying oil to the pan. Heat to 350 degrees F and measure with a deep-fry thermometer. Work in batches if necessary add the chicken and cook. Turn the chicken once until brown and crispy about 5 minutes per side.
Transfer the chicken to a baking sheet lined with paper towels to absorb the excess oil.
Strain the cooking oil through a cheesecloth or coffee filter into a heatproof measuring cup. We will use this oil to make the Roux. Return the dutch oven to the stove.
Making the Roux: Return 1/3 cup of the reserved frying oil to the dutch oven. Turn the heat to medium-high. Once hot add 1/2 cup flour to the oil and whisk continuously until the roux turns the color of butterscotch. Reduce heat to medium and continue to whisk until the roux is reddish brown for about 15-20 minutes. Scrape the roux out of the pan into a heatproof measuring cup and set aside.
To the empty Dutch oven add olive oil heat up to medium-high and add the roasted andouille sausage, onions, celery, green peppers, and bay leaves. Saute stirring occasionally until vegetables begin to soften. Turn heat to low and add 1 Tbsp of the Roux, thyme, black pepper, cayenne, and garlic. Stir for about 3-4 minutes.
Turn the heat to high and add the water or chicken stock bring to a simmer and stir occasionally for 1 hour. Skimming and discarding any fat that rises to the surface. Add the reserved chicken and cook, stirring occasionally until the meat is fully cooked, 30-35 minutes.
Use thongs to transfer the chicken to a cutting board and when cool enough to handle discard the bones and skin and coarsely chop the meat and set aside.
Turn the heat to high and skim and discard any fat that rises to the surface. When the liquid boils add a tablespoonful of the reserved roux to the pot. Continue to add more roux one tablespoon at a time until the gumbo reaches your desired thickness. Return the chicken to the pot and continue to cook on medium heat for an additional 5-10 minutes, stirring gently, Taste for seasoning. It may be necessary to add an additional 1-2 tsp of cajun seasoning while also checking if additional salt and pepper are necessary.
Serve with white rice. Enjoy

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