About the recipe - This straight from SK - Southern Kitchen Making a roux requires both time and patience. As the roux cooks, the flour will darken and thin out slightly. Stir constantly so that the roux will eventually turn the color of chocolate, but does not burn. In lieu of roasting a chicken, you could make a rich chicken stock out of a 3 1/2-pound whole chicken, then pull the meat from the bones and use the stock in the gumbo. However, pulling a store-bought rotisserie chicken and using commercial chicken broth is a good way to save time.
Traditional gumbo recipes call for green bell peppers, but we prefer to use more-flavorful poblanos instead. Feel free to substitute one diced green bell pepper for the poblano if you prefer.
We like to use Texas Pete hot sauce in this recipe.
Course Dinner, First Course, Gumbo, Lunch, Main Course, Starter
Cuisine Cajun, Southern American
Keywords Chicken and Andouille Gumbo
Protein Andouille Sausage, Chicken
Cooking Method Stove Top
Hot/Cold Dish Hot
Prep Time 25minutes
Cook Time 1hour30minutes
Total Time 1hour55minutes
Author Reposted Article
What You Will Need:
1yellow onion - finely diced
3ribs celery - finely diced
1poblano pepper - seeded and finely diced
1red bell pepper - seeded and finely diced
6clovesgarlic - minced
3bay leaves and 3 sprigs fresh thyme - tied together with kitchen twine
1poundokra - cut into 1/2-inch rounds
15ouncesdiced tomatoes - 1-15oz can with its juice
1poundandouille sausage - sliced 1/4 inch thick
1tspKosher salt - more or less to taste
1tspblack pepper - more or less to taste
2TbspHot sauce - Texas Pete or Louisiana Hot Sauce, more or less to taste
3poundschicken - 1 whole rotisserie or baked chicken with the skin removed and meat pulled from the bone
4cupsCooked white rice - for serving
1cupscallions - Sliced or chopped for serving
8-10 qt sauce, stock pan, or heavy dutch oven.
In a large Dutch oven or other heavy-bottomed pot, heat the oil over medium heat until hot.
Stir in the flour to begin to make a dark roux.
Cook, stirring constantly with a wooden spoon until very dark, but not burnt, 20 to 30 minutes.
Add the onions, celery and peppers, and cook until the vegetables are softened, 6 to 8 minutes.
Toss in the garlic, paprika, cayenne, bay leaves and thyme, and cook until aromatic, about 1 minute.
Add the okra and tomatoes and cook until the okra begins to soften, about 5 minutes.
Stir in the chicken broth and sausage, bring to a simmer, and cook, skimming off any oil that comes to the surface, until the flavors have melded and the sauce has darkened and slightly thickened, about 45 minutes.
Add the chicken and Worcestershire sauce, return to a simmer, and cook until heated through, about 5 minutes.
Taste and adjust seasonings. Season to taste with salt, pepper and hot sauce. Serve in bowls over white rice and garnished with scallions.
If you like gumbo don't even look at the calorie count. The roux really jacks the numbers.
Chicken and Andouille Sausage Gumbo
Amount Per Serving
Calories 918Calories from Fat 522
% Daily Value*
Saturated Fat 28g175%
Vitamin A 1950IU39%
Vitamin C 58.8mg71%
* Percent Daily Values are based on a 2000 calorie diet.