Chicken and Andouille Gumbo

A lot of restaurants and recipe sites claim to know how to make gumbo.  However, each time I try theirs, I'm highly disappointed.  Real gumbo is not a soup.  It is more like a thick stew that is served over rice.  If you would like to know what real Cajun food tastes like, try this! 

Note: If you're an unexperienced cook, I suggest having a second pair of hands in the kitchen to help you make this, as it is a bit more advanced than most recipes.

Ingredients:

2 tsp  freshly ground pepper

1 ½ tsp  cayenne pepper

1 ½ tsp paprika

1 tsp dry mustard

1 tsp garlic powder

1 tsp salt

1 whole chicken (3 lbs cut up)

1 cup vegetable oil

½ cup flour

¾ cup chopped onion

¾ cup chopped celery

¾ cup chopped green bell pepper

Handful or two of sliced okra (however much you want)

1 ½ quarts chicken stock

1 ¾ cups thinly sliced sautéed andouille sausage (if you can't find it, use chorizo)

1 bay leaf

2 garlic cloves, finely chopped

2 TB hot pepper sauce (or as much as you like)

Cooked Rice

1.       In a small bowl, blend together black pepper, cayenne pepper, paprika, mustard, garlic powder, and salt.  Rub about 4 tsp of the spice on the chicken pieces.

2.       In a large frying pan, heat oil over medium-high heat.  Combine flour and 2 tsp of the spice mixture in a plastic bag.  Add chicken pieces a few at a time; shake to coat.  Brown chicken in oil on one side for 2 minutes, then turn and cook for another 3 minutes.  Drain on paper towels.

3.       Add remaining flour mixture used for coating to the oil.  Reduce heat to medium and cook, stirring constantly with a whisk, until mixture turns nut brown.  Add the onion, celery, and green pepper to the roux.  Remove from heat.

4.       In a large Dutch oven, bring broth to a boil.  Whisk ½ cup of the stock into the roux mixture.  Gradually add to remaining broth, stirring with a whisk.  Add sausage (I sauté mine ahead of time).  Cook for 15 minutes, stirring often.

5.       Add chicken, bay leaf, garlic, and pepper sauce.  Cook 40 minutes.  Remove chicken and pull meat from bones; discard the bones.  Cut chicken into bite-sized pieces and return to gumbo.  If you want to add okra, do it now and cook until done.  Usually only takes about 5-10 mins more. 

6.       Ladle over white rice.

*You can also add peeled shrimp or crawfish during the last few minutes if you want.  Just cook until pink.

This tastes even better the next day and even freezes well.  So, feel free to make ahead since it takes awhile to prep/cook.  I typically will make it over the weekend and then serve it during the week.

<3 H