CAJUN CHICKEN AND ANDOUILLE GUMBO
1 large onion (chopped)
1 large green bell pepper (chopped)
1 rib of celery (chopped)
4 stalks green onion (chopped)
Tony Chacherie seasoning (if you have it), or salt, red pepper and garlic powder - I used 1 1/2 tbsp. of Tony Chacherie seasoning
1 Whole chicken
1 pound Andouille Sausage (smoked beef also works)
¾ cup flour
1 cup vegetable oil (or butter) – (NO Margarine or other kind of oil)
In a pot (at least 5 quart), heat 2 or 3 quarts of water to a boil and add seasoning (salt, red pepper and garlic powder) and boil the chicken until you can remove the meat from the bones (keep the liquid as your stock). Remove the meat and place the meat back into the stock. (Discard skin and bones). Return the stock to a slow boil.
Chop all ingredients before you begin making the roux. (The roux must be stirred constantly so no free hands to chop ingredients)
While the chicken is boiling, prepare the roux
In a skillet, heat the oil until a pinch of flour tossed in sizzles.
Gradually add the flour and stir constantly (use a wooden spoon).
Continue to stir until it is a dark caramel color.
Turn off the heat and add the chopped onion, bell pepper and celery (save the green onions for later). Stir thoroughly for a few minutes. (This cooks the seasonings and cools the roux). Then set aside.
Slice the Andouille sausage in thin circles and brown in a skillet for a few minutes (some people prefer to not brown it and just add to the stock after slicing, either way is good). Add to the chicken stock.
Add roux mixture and green onions and stir thoroughly and cook for 25 minutes. (The longer you cook a gumbo, the better it tastes – the time given here is a minimum.)
Serve over rice and sprinkle with file’ (if you have it).
|5 1/2 lb. chicken|
|Roux at the beginning|
|Roux as it cooks|
|Roux when it is ready - notice the color|
|Vegetables added to roux|
|Andouille lightly browned|
|Chicken and Andouille added to the chicken stock, and roux with vegetables|