As the breeze cools and the tailgate action heats up, this classic gumbo is sure to please the palate.
prep time20 Min
cook time1 Hr 30 Min
andouille sausage, halved and sliced into 1/4 pieces
1 1/2 lb
chicken thighs, smoked and shredded
1 3/4 c
vegetable oil, plus 1/4 cup for sauteing
green bell peppers, chopped
1 1/2 Tbsp
green onions, sliced
flat leaf parsley, chopped
salt and fresh ground pepper
white rice, steamed
How To Make
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.
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.
Once chicken is cool enough to handle, remove bones and shred.
Add 1 3/4 cup vegetable oil and allow to heat. Whisk in flour and cook until milk chocolate color is achieved, stirring constantly.
Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minutes, continuing to stir.
Add chicken, sausage, Tasso, stock, Worcestershire sauce, bay leaves, and kitchen bouquet and simmer for 45 minutes.
Add 1 bunch green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes.
Serve over rice and allow people to add hot sauce, green onion and file, to taste.
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