Mardi Gras Gumbo 2018

CAJUN CHICKEN AND ANDOUILLE GUMBO

This is the Gumbo when it is ready to eat!

Below are pictures of the Gumbo in process. The 

recipe follows at the end.

Place whole chicken in pot.

This is the Tony Chacherie seasoning. I ordered it on Amazon.

The Andouille sausage browning. I purchased them at Harris Teeter.

This is my roux from 2017. The roux I made this year was darker. You can see the pictures of it on Facebook.

The onions, peppers and celery added to 2017 roux.

The Gumbo simmering on the stove!

RECIPE FOR CAJUN CHICKEN AND ANDOUILLE GUMBO

INGREDIENTS

1 large onion (chopped)

1 large green bell pepper (chopped)

1 rib of celery (chopped)

4 stalks green onion (chopped)

Tony Chackerie seasoning 1 1/2 tablespoons, or salt, red pepper and garlic powder to taste

1 whole chicken

1 pound Andouille sausage (smoked beef also works)

Roux

3/4 cup of flour

1 cup vegetable oil or butter - (NO MARGARINE OR OTHER KIND OF OIL)

Chicken Stock

In a pot (at least 5 quart), place whole chicken and heat 2 or 3 quarts of water to a boil and add seasoning - either Tony Chackerie seasoning or salt, red pepper and garlic powder. Boil the chicken until you can remove the meat from the bones. Keep the liquid as your stock. Remove the meat and return the meat into the stock. Discard the skin and bones. Return the stock to a slow boil.

Chop onion, pepper, celery and green onions before you begin making the roux. The roux must be stirred constantly to keep it from burning, so there are no free hands to chop the ingredients then.

While the chicken is on a slow boil, prepare the roux.

In a skillet, heat the oil or butter until a pinch of flour tossed in sizzles.

Gradually add the flour and stir constantly, using a wooden spoon.

Continue to stir until the roux  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. Add to the chicken stock.

Add roux mixture and green onions and stir thoroughly and cook for 25 minutes, minimum. I cook mine for hours. The longer you cook the Gumbo, the better it tastes.

Serve over rice and sprinkle with file, if you have it. File is a seasoning made from dried and ground sassafras leaves. You can purchase it online. I have not used it, but I think I will try it next year!

ENJOY