Chicken & Andouille Gumbo
|Cooking Method:||Stove Top|
CHICKEN (*USE 1 OF THE 4 OPTIONS
|*1 medium||whole chicken, cut up (or)|
|*4||boneles, skinless chicken thighs (or)|
|*6-8||boneless, skinless chicken tenders (or)|
|*3 large||boneless skinless chicken breasts|
|olive oil, extra virgin|
|1 c||all pupose flour|
|1 large||onion, diced|
|3||celery stalks, chopped|
|1 heaping Tbsp||garlic, minced|
|1 large||bell pepper, chopped|
|1-3||bay leaves, depending on size|
|2 Tbsp||fresh parsley, chopped (or) 1 tbsp dried parsley|
|1 can(s)||diced tomatoes with juice (optional)|
|1/2 lb||andouille sausage, sliced|
|1/2 lb||smoked sausage, sliced|
|4 c||chicken broth|
|1/3 c||green onions, sliced for garnish|
|fresh chopped parsley for garnish|
Everyone has their own way of making chicken and sausage gumbo, and this is my version. After looking as several diferent recipes I picked out the ingredients I liked, changed the quantities a bit, and put this together. I believe my version is pretty close to Parasol's Restaurant & Bar in New Orleans, but mine is so good that I wouldn't change a thing!
Spice up your life with this tasty gumbo! With all of the flavors already in the dish, we chose to leave out the optional tomatoes.
Depending on if you used skin on or skinless chicken you may have more fat than you need. Make sure there is no water remaining in fat by cooking it down over medium-low heat to reduce mixture to just chicken fat/oil. Reserve 3/4 cup of fat for the roux and save the extra fat in a container and freeze for later use. *TIP: You can use the extra fat to make a roux then store in the fridge for later use.
Reduce heat and simmer on low heat for 1 - 2 hours. If more liquid is needed just add more broth or water. Stir occasionally to keep roux from sticking to the bottom of pot and burning. ***See Note Below!
You can substitute chicken for quail, rabbit, squirrel, duck or alligator! Leftovers are delicious after freezing (without the rice).
Many brands of andouille are very spicy and/or strongly flavored. If you prefer a milder brand of andouille, try Mandas or just use your favorite smoked sausage. If you prefer fresh venison or pork sausage, brown it off after the chicken is removed from pot and set aside for adding later.