Chicken and Andouille Sausage Gumbo
Every Cajun household has it's own variation of gumbo. This is how I was taught by my late husband, Barry Domingue who I consider to have been one of the best home chefs I've ever known. Enjoy!
Note: Gumbo is best eaten the day after!
3 pounds of Chicken Thighs trimmed and cut into bite size pieces
1 package Andouille Sausage (preferably Savoie's) cut into half moons
Splash of canola or other oil
2 medium onions chopped fine
2 green bell peppers chopped fine
4 stalks of celery chopped fine (optional)
2 32oz cans of Chicken Stock
1 heaping Tablespoon Chicken Base concentrate
2 or more teaspoons Cayenne
2 or more teaspoons Paprika
several dashes of Cayenne Pepper Sauce like Red Devil or Crystal
Salt to taste
1 or more teaspoons White Pepper
1 or more teaspoons Black Pepper
*1/4 to 1/2 cup Savoie's Roux (recipe below)
Trim all visible fat and remove skin from thighs. Season with half the cayenne, paprika, cayenne pepper sauce, black pepper and salt. Let sit while preparing the remaining ingredients.
Chop onions, bell pepper and celery.
Bring the chicken stock, water and chicken base concentrate to a boil in a large stock pot. Add the vegetables and spices and cook at a mild boil partly covered for at least one hour. Once the vegetables are softened, add the roux. Stir until incorporated thoroughly.
Cut the sausages in half and slice into half moons. Sauté until golden brown in a non-stick skillet with a little canola oil. Drain on paper towels.
Add the chicken and sausage to the pot and cook at a simmer partially covered for several hours, adding water if necessary and tasting for seasoning. The vegetables should be melted into the stock at this point.
|Beginning of the cooking process|
Serve over short or medium grain white rice. Garnish with sliced green onions and a few splashes of hot sauce. Unfortunately, I did not get a photograph of the final result. To be updated latter.
*I use Savoie's Dark Roux available by mail order. You can make your own roux by mixing equal parts canola oil and flour. Cook in a cast iron pan until the color of dark chocolate. This requires constant attention, constant stirring and good ventilation. I like to do it on the grill outside. Make a lot - it will keep indefinitely in the refrigerator.
1. Add oil to your pan - preferably a cast iron skillet or cook pot
2. Gradually add the flour and stir to incorporate
3. Stir constantly - do not walk away - if you burn it, it will not be usable
4. It will gradually darken. It will take up to one hour to be right for gumbo