big ole bill's savory chicken & andouille gumbo
One of my favorite styles of cooking is Cajun/Creole and this gumbo has a big ole punch of savory flavor! The combination of andouille, chicken and smoked sausages is mouthwatering and is sure to please a crowd. This gumbo can be easily frozen in small containers for future meals. Serve it over nutty jasmine rice and you have a beautiful meal that will have them asking for more! Don't forget toasted bread on the side to sop up all that wonderful gravy!
prep time
1 Hr 30 Min
cook time
2 Hr
method
Stove Top
yield
8-12 serving(s)
Ingredients
- 2 pounds smoked andouille sausage (sliced)
- 1 pound smoked sausage (sliced)
- 8 chicken thighs
- 3 tablespoons peanut oil for frying
- 1 cup peanut oil for roux
- 1 cup flour for roux
- 2 large onions (chopped)
- 1 green bell pepper (chopped)
- 1 red or orange bell pepper (chopped)
- 4-5 celery ribs (chopped)
- 10 cloves minced garlic
- 6 cups chicken stock
- 2 cans 15 oz. fire roasted diced tomatoes with juice
- 2-4 tablespoons creole seasoning
- 1/2 teaspoon cayenne pepper (or more to taste)
- 3 teaspoons dried thyme
- 4 bay leaves
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon savory
- 2 tablespoons fresh parsley
- 1 bunch green onions (chopped)
- sprinkle file' powder (optional)
How To Make big ole bill's savory chicken & andouille gumbo
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Step 1Cut up the andouille and sausage in 1/2-inch rounds and then cut each round in half again to make half-moon shaped pieces. Place in a bowl.
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Step 2Cut the chicken into small cubes and place in a bowl.
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Step 3Cut the bell peppers, onions and celery into small pieces and place in a bowl.
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Step 4Mix the cayenne, thyme, bay leaves, salt, pepper and savory into a bowl.
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Step 5Chop up the parsley and put in a bowl.
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Step 6Chop the garlic and put it into a small bowl.
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Step 7Heat 3 Tbs. of Peanut Oil on medium/high heat in a 7 Qt. Dutch Oven. -
Step 8Season chicken with the creole seasoning and brown in batches on both sides in the Dutch oven. Remove with a slotted spoon and set aside. Leave the juices in the pot.
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Step 9Brown all the sausage in batches, and then remove the sausage and set aside. Leave the accumulated sausage and chicken juices in the pot.
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Step 10Turn the heat down to Low to Medium. Added the 1 cup of oil and let it heat up. Add the flour to the warm oil, stirring constantly until you get a light coffee colored to dark brown roux. The darker roux the stronger the flavor. The roux will have a nice nutty smell when done. We make ours until it attains a medium coffee color.
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Step 11Add the vegetables into the roux, stirring constantly while cooking 4 to 5 minutes. Add the garlic and stir until fragrant about two minutes.
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Step 12Turn the heat to medium high, add the chicken stock, seasonings, and chicken thighs. Cover and bring to a boil, occasionally scraping the bottom.
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Step 13Turn the heat back down to low, remove the lid and cook uncovered for about forty file minutes, stirring the gumbo every 10 minutes or so. Add the sausage and cook for another 15 minutes. Skim any fat off the top as you go. The gumbo broth should be the consistency of gravy. You can add more broth at the end if needed.
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Step 14Serve over jasmine rice. Garnish with green onion and fresh parsley. Sprinkle with file' powder after serving if you wish. serve with a crusty French bread.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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