Chicken & Andouille Gumbo Recipe
Cook Time: 2 hours
Prep Time: 30 minutes
Total Time: 2 hours and 30 minutes
Description:
This Chicken & Andouille Gumbo recipe is not just a dish; it’s a legacy, passed down through generations. Originating from the cherished recipe of the user’s grandmother, it has evolved over time while retaining its essence. With its roots firmly grounded in tradition, this gumbo is a testament to familial love and culinary heritage. Inspired by the user’s mother’s adaptations, which sometimes included shrimp and crab, this recipe stands as a delicious fusion of flavors and memories. The gumbo’s heartiness and depth of flavor make it a comforting choice for any occasion, whether it’s a cozy weeknight dinner or a special family gathering.
Recipe Category: Gumbo
Keywords: Stew, Chicken, Poultry, Meat, Weeknight, < 4 Hours
Ingredients:
- 1 1/2 lbs chicken
- 1 1/2 cups fresh okra
- 6 tbsp flour
- 1 1/2 cups andouille sausage, sliced
- 1/2 cup tomatoes, diced
- 1 green bell pepper, chopped
- 1 celery stalk, chopped
- 1 garlic clove, minced
- 2 tsp kosher salt
- 4 tsp dried thyme
- 1 tsp dried basil
- 2 tsp cayenne pepper
- 1 tsp fresh ground black pepper
- 1 tsp file powder (for serving)
- Cooked white rice, for serving
Nutritional Information (per serving):
- Calories: 1140.8
- Fat: 79.8g
- Saturated Fat: 22.5g
- Cholesterol: 192.3mg
- Sodium: 2797.3mg
- Carbohydrates: 41.4g
- Fiber: 8.7g
- Sugar: 7.7g
- Protein: 67.3g
Instructions:
- Heat 2 tablespoons of peanut oil in a large Dutch oven over medium heat. Add the fresh okra and fry, stirring frequently, until it is no longer sticky, about 10 minutes. Remove from the pan and set aside.
- In the same pan, stir in the flour and remaining oil. Cook over medium heat, stirring constantly with a wooden spoon, until the roux turns a rich mahogany color, about 10-15 minutes. Be sure to keep stirring to prevent burning.
- Add all the remaining ingredients to the pan (including the fried okra) except for the chicken and file powder. Stir to combine everything, then bring to a good simmer. Reduce the heat to maintain a low simmer, partially cover, and let cook for about 1 1/2 hours.
- Taste and adjust the seasonings if needed. Then, add the chicken and simmer for an additional 15 minutes until the chicken is cooked through.
- Mound the cooked white rice into serving bowls. Ladle the gumbo over the rice, and sprinkle each serving with a little file powder.
- Serve the gumbo with generous portions of hot cornbread on the side.
Notes:
- The recipe calls for poached chicken, as homemade chicken stock is used for the gumbo. However, if using canned chicken broth, you can either poach the chicken in the broth to enrich its flavor or add raw chicken cubes to the gumbo and cook for 20-25 minutes before serving.
- Avoid adding the gumbo file powder during the cooking process, as it can result in an odd taste and a gelatinous texture. Instead, sprinkle it over individual servings as a condiment. File powder has tremendous thickening powers, so use it sparingly.
- While file powder adds an authentic Southern taste to the gumbo, it can be omitted if unavailable. However, it does contribute to the overall flavor profile of the dish, enhancing its richness and depth.
This Chicken & Andouille Gumbo recipe is more than just a meal; it’s a journey through time and tradition, inviting you to savor the flavors of the past while creating new memories to cherish for years to come.
