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chicken and andouille gumbo

(16)
StillWild avatar
Blue Ribbon Recipe by
Donna Graffagnino
@StillWild
Bayou Country, LA

Everyone has their way of making chicken and sausage gumbo, and this is my version. After looking at several different 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 and bar in New Orleans, But mine is so good that I wouldn't change a thing!

Blue Ribbon Recipe

Spice up your life with this tasty chicken and andouille gumbo. It's rich, hearty comfort food. We opted to use chicken tenders and they paired nicely with the smoky and spicy flavor of the sausage. The trinity of fresh vegetables (onion, peppers, and celery), along with the diced tomatoes, adds tons of flavor. Fresh parsley and green onions are a final pop of freshness. Serve over a bed of fluffy rice and a big slice of crusty bread.

— The Test Kitchen @kitchencrew
(16)
yield 8 serving(s)
prep time 30 Min
cook time 3 Hr 15 Min
method Stove Top

Ingredients For chicken and andouille gumbo

  • CHICKEN (USE 1 OF THE 4 OPTIONS BELOW)
  • 1 md
    whole chicken, cut up
  • 4
    boneless, skinless chicken thighs
  • 6-8
    boneless, skinless chicken tenders
  • 3 lg
    boneless skinless chicken breasts
  • REMAINING INGREDIENTS
  • extra virgin olive oil
  • 1/2 lb
    Andouille sausage, sliced
  • 1/2 lb
    smoked sausage, sliced
  • 1 c
    all pupose flour
  • 1 lg
    onion, diced
  • 3
    celery stalks, chopped
  • 1 lg
    bell pepper, chopped
  • 4 c
    chicken broth
  • 1 Tbsp
    minced garlic (heaping)
  • 1 - 3
    bay leaves, depending on size
  • 2 Tbsp
    chopped fresh parsley or 1 Tbsp dried parsley
  • 1/3 c
    chopped green onions
  • 1 can
    diced tomatoes with juice (14.5 oz; optional)
  • fresh chopped parsley, for garnish

How To Make chicken and andouille gumbo

  • Brown the chicken.
    1
    In a 6-quart pot, heat enough oil to coat the bottom of the pan and fry chicken in batches until it is nicely brown. Remove chicken and set aside. When cool enough to work with remove skin and bones and cut or tear the chicken into pieces. Freeze skin and bones for future chicken stock or discard. 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 the fat by cooking it down over medium-low heat to reduce the mixture to just chicken fat/oil. Reserve 3/4 cup of fat for the roux. 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 it in the fridge for later use.
  • Cut sausage into rounds and saute.
    2
    Cut the sausage into 1/4 inch rounds or 1/4 inch half moons and simmer them in water for about 10 minutes to render off some of the fat. If desired you can brown it in a skillet and discard the grease. Set aside until later.
  • Add flour to the fat and stir.
    3
    To make the roux, on medium or medium-low heat whisk in the flour a little at a time to the reserved fat until a medium paste is formed. If more fat or flour is needed add it sparingly because you want a very thick, but not chalky paste.
  • Stir until the mixture is thickened and the color of peanut butter.
    4
    Stir constantly until roux is the color of peanut butter. As you stir it the fat will start to rise to the surface and get thinner and the flour will start to get thick. Watch closely and stir very frequently because a roux is easily burned! If it looks like it's browning pretty fast, turn the heat down. You want to cook, not burn, the roux. If you think it's burned, has black specks, or it smells burned, throw it out! Better to start over than ruin the whole gumbo.
  • Add onions, bell pepper, and celery.
    5
    Add the onion, celery, and bell pepper to the browned roux, and over low heat let them sweat until soft. This will cause the roux to seize up, but it's supposed to do that, and it will keep the roux from cooking much further but the vegetables will soften. Be careful not to burn the vegetables so continue to stir frequently.
  • Add chicken broth and stir to a sauce.
    6
    Add the chicken broth and stir roux into a smooth sauce.
  • Add garlic, bay leaf, green onions, parsley, and optional tomatoes.
    7
    Add garlic, bay leaf, green onions, parsley, and optional tomatoes. Taste and add salt and peppers as necessary. 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.
  • Add cooked chicken and sausage.
    8
    Bring sauce back to a low boil then add sausage and chicken about 30 minutes before serving; stir gently. If you add the chicken too soon it will just fall apart.
  • Serve over white rice and with bread.
    9
    Remove from heat and serve over white rice with crusty French bread. Garnish with a few thinly sliced green onions and fresh chopped parsley. Enjoy!
  • 10
    COOKS TIPS: 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 the pot and set aside for adding later.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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