Chicken and Andouille Sausage Gumbo
This gumbo builds its body from a roux made with a full cup each of oil and flour, then layers in chicken and spicy andouille sausage. The sausage goes in late, so its smoke and heat stay distinct from the chicken. The recipe makes twelve servings and improves after a night in the refrigerator, which makes it a sensible choice for feeding a crowd. Homemade stock is worth the effort here.
Instructions
Heat a small amount of the oil in a large pan and brown the outside of the chicken breasts. Set them aside; they do not need to be cooked through yet.
Make a roux in a large saucepan by cooking the flour with the rest of the oil, stirring as it darkens. Keep the heat steady so the flour does not scorch.
Stir the chopped peppers, onion and celery into the roux. Cook them until they have softened.
Slowly stir in the liquid, adding it a little at a time so the roux loosens without lumps. The source calls for water here, though the ingredient list and notes point to chicken stock, so use stock if you have it. Bring the pot to a simmer.
Cut the browned chicken into pieces and add it to the pot. Cook until the chicken is done all the way through.
Slice the sausage and add it half an hour after the chicken. Let it simmer in the gumbo for that time.
Season with cayenne and salt, tasting as you go. Hot sauce can be added the same way if you want more heat.
Serve in bowls with a little rice and green onions on top. Filé can be stirred into individual servings to thicken them, and the gumbo tastes better if left overnight and eaten the next day.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
