July 17, 2014
If you like chicken and you like gumbo, here's the recipe for you. Yummy Chicken Andouille Gumbo.
If you are unfamiliar with Andouille, it is a spicy sausage popular in Cajun cuisine.
NOTE: Cook times are approximate and may vary with your stove. We have had this dish cook in much less time
2 hours 17 minutes
2 hours 47 mins
Yield: 6 servings
- 1 large stewing chicken, cut up
- 1 pound andouille (Cajun sausage), sliced in 1/4 inch slices
- 6 large onions, chopped
- 1 small bunch green onions, chopped fine
- 1 bell pepper, chopped
- 1/2 cup chopped celery
- 1 tablespoon finely chopped parsley
- 1 clove garlic, chopped
- 12 oysters (omit if you are not fond of oysters)
- 12 medium or large shrimp
- Salt, black pepper and red cayenne pepper, to taste
- 1/2 to 3/4 cup all-purpose flour (for roux)
- 1 cup cooking oil
- 6 cups hot water
1. Cut up chicken, wash and season with salt, pepper and cayenne.
2. Heat one cup of oil in a heavy skillet and brown chicken on all sides (about 5-10 minutes). Remove chicken and set aside
3. Make roux as follows: Pour remaining oil (from frying chicken) into large heavy pot over medium heat. Add 1/2 cup flour and stir until roux just starts to turn brown. When done you should have a slurry-looking brown paste. If too oily, add more flour a tablespoon at a time. If too thick, add oil.
4. After roux is made, lower heat and add all chopped vegetables, EXCEPT green onions, garlic and parsley. Cover and simmer until onions are clear and tender, stirring occasionally.
5. Add sliced andouille and chicken, cover and let simmer about 1/2 hour. Stir often during this process. Keep heat low.
6. Add water, garlic, parsley and green onions. Increase heat until mixture begins to boil; then lower heat to simmer. Cover and cook 1-1/2 hours or until chicken is tender. Add shrimp and oysters the last 10 minutes of cooking.
7. Note: This dish will yield a savory gravy/sauce which may be served over rice.