CHICKEN AND ANDOUILLE
GUMBO
MAKES 10 TO 12 SERVINGS
Recipe courtesy of Chef John D. Folse
Chicken and andouille were readily
available since most Cajun families
raised chickens and made a variety of
sausages, including andouille. Oysters
were often added to this everyday dish
for a special Sunday or holiday version.
1 cup vegetable oil
1½ cups all-purpose fl our
2 cups diced yellow onion
2 cups diced celery
1 cup diced green bell pepper
¼ cup minced garlic
1 (5-pound) stewing hen, cut into
8 pieces, fat trimmed
1 pound andouille sausage,
sliced ½-inch thick
3 quarts chicken stock
24 small white button mushrooms
1 dried bay leaf
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh basil
2 teaspoons kosher salt
2 teaspoons Louisiana hot sauce
1 teaspoon garlic powder
1 teaspoon ground black pepper
½ cup chopped fresh parsley
½ cup chopped green onion
Hot cooked rice, to serve
Garnish: chopped fresh parsley- In a 2-gallon stockpot, heat oil over
medium-high heat. Whisk in fl our;
cook, stirring constantly, until golden
brown, about 7 minutes. Stir in yellow
onion, celery, bell pepper, and garlic;
cook until tender, about 3 minutes. - Add in chicken and andouille; cook,
stirring occasionally, until browned,
about 5 minutes. Gradually stir in
stock. Bring to a boil; reduce heat
to medium-low. Cover and simmer,
stirring occasionally, for 1 hour.
3. Skim any fat or oil that rises to top
of pot. Stir in mushrooms, bay leaf,
thyme, basil, salt, hot sauce, garlic
powder, and black pepper. Cook,
stirring occasionally, until chicken
is tender and falling apart, 1 to
2 hours more. Using a slotted spoon,
remove chicken and bay leaf. Let
stand until cool enough to handle,
about 5 minutes. Pick meat from
bones; discard bones, skin, and bay
leaf. Return chicken to pot.
4. Stir in parsley and green onion.
Serve over rice. Garnish with parsley,
if desired.
Note: You may boil chicken for 1 to
2 hours before beginning gumbo.
Reserve stock, bone chicken, and use
meat and stock in gumbo.