chicken, tasso and andouille gumbo

Name: Chicken, Tasso and Andouille Gumbo
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 18
Cuisine: Cajun/Creole
Ingredients: 2 pound(s) andouille sausage, halved and sliced into 1/4 pieces; 1 1/2 pound(s) tasso, cubed; 3 pound(s) chicken thighs, smoked and shredded; 1 3/4 cup(s) vegetable oil, plus 1/4 cup for sauteing; 2 cup(s) flour; 2 large onion, chopped; 6 stalk(s) celery, chopped; 6 clove(s) garlic, minced; 2 - green bell peppers, chopped; 16 cup(s) chicken stock; 2 tablespoon(s) worcestershire sauce; 4 - bay leaves; 1 1/2 tablespoon(s) kitchen bouquet; 2 bunch(es) green onions, sliced; 1/2 bunch(es) flat leaf parsley, chopped; - salt and fresh ground pepper; - white rice, steamed; - hot sauce; - file powder

16 Pinches 1 Photo

Patrick Johnson

Kingwood, TX

Updated on Nov 22, 2013

As the breeze cools and the tailgate action heats up, this classic gumbo is sure to please the palate.

Rate

prep time 20 Min

cook time 1 Hr 30 Min

method Stove Top

yield 18-20 serving(s)

Ingredients

2 pounds andouille sausage, halved and sliced into 1/4 pieces
1 1/2 pounds tasso, cubed
3 pounds chicken thighs, smoked and shredded
1 3/4 cups vegetable oil, plus 1/4 cup for sauteing
2 cups flour
2 large onion, chopped
6 stalks celery, chopped
6 cloves garlic, minced
2 - green bell peppers, chopped
16 cups chicken stock
2 tablespoons worcestershire sauce
4 - bay leaves
1 1/2 tablespoons kitchen bouquet
2 bunches green onions, sliced
1/2 bunch flat leaf parsley, chopped
- salt and fresh ground pepper
- white rice, steamed
- hot sauce
- file powder

How To Make chicken, tasso and andouille gumbo

Step 1

Liberally season chicken with salt and pepper and prepare smoker. Smoke thighs for about 30 minutes just to get some smoke on the meat. On the grill over medium heat, finish cooking chicken until tender. Set aside and let cool.

Step 2

While chicken is smoking, sauté andouille and tasso in a large stock pot using 2 tablespoons vegetable oil until browned. Remove meats and set aside.
Step 3

Once chicken is cool enough to handle, remove bones and shred.
Step 4

Add 1 3/4 cup vegetable oil and allow to heat. Whisk in flour and cook until milk chocolate color is achieved, stirring constantly.
Step 5

Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minutes, continuing to stir.
Step 6

Add chicken, sausage, Tasso, stock, Worcestershire sauce, bay leaves, and kitchen bouquet and simmer for 45 minutes.
Step 7

Add 1 bunch green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes.
Step 8

Serve over rice and allow people to add hot sauce, green onion and file, to taste.
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