Big Ole Bill's Chicken & Andouille Gumbo

1
Bill Heleine

By
@Bigolebill

One of my favorite styles of cooking is Cajun/Creole and this dish though it is a little work will not disappoint in flavor. The key is in the dark Roux. If you were to see black stripes in it while making it, it is burnt and you will have to start over. When made correctly it will have a wonderful nutty smell and the Jasmine Rice complements it well with it's nutty flavor. If you do not have a Dutch Oven a Stew Pot works just fine with the proper heat adjustments.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Prep:
1 Hr
Cook:
2 Hr 30 Min
Method:
Stove Top

Ingredients

  • 2 lb
    andouille sausage (sliced)
  • 1 lb
    smoked sausage (sliced)
  • 8
    chicken thighs
  • 3 Tbsp
    peanut oil for frying
  • 1 c
    peanut oil for roux
  • 1 c
    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 clove
    minced garlic
  • 6-8 c
    chicken stock
  • 2 can(s)
    15 oz. diced tomatoes with juice
  • 2-4 Tbsp
    creole seasoning
  • 1/2 tsp
    cayenne pepper (or more to taste)
  • 3 tsp
    dried thyme
  • 4
    bay leaves
  • ·
    salt and pepper to taste
  • ·
    fresh parsley
  • ·
    green onions (chopped)
  • ·
    file' powder

How to Make Big Ole Bill's Chicken & Andouille Gumbo

Step-by-Step

  1. Heat 3 Tbs. of Peanut Oil on medium/high heat in a 7 Qt. Dutch Oven.
  2. Season Chicken with Salt, Pepper and Creole Seasoning and Brown on both sides in batches and remove.
  3. Add all the Sausage in batches, brown and remove. Remember to scrape all the good stuff from the bottom of the pot. At this point I added a small amount of water, scraped the bottom clean and let all the water evaporate.
  4. Turn 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 coffee colored Roux. It took me about an hour.
  5. Add the vegetables, stirring quickly and constantly cook 4 to 5 minutes.
  6. Add the Chicken Stock, seasonings, Browned Chicken Thighs and Sausage
  7. Turn heat up to Medium/ High and bring to a boil.
  8. Turn heat back down to low and cook for about an hour. Skim the fat off the top as you go.
  9. Serve over Jasmin Rice. Garnish with Green Onion and Fresh Parsley. Sprinkle with File' Powder after serving. Serve with a Crusty French Bread.

Printable Recipe Card

About Big Ole Bill's Chicken & Andouille Gumbo

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Cajun/Creole



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