Chicken and Andouille Sausage Gumbo
It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree.
- Large Sauce pan, 10 inch skillet,
- large mixing style bowl
- Measuring spoons, cups,
- Knife, cutting board,
- Glass of wine or beer,
- 2-3 LBS Cut up chicken I'm using boneless/skinless chicken thighs
- Salt to taste if desired
- 1 TSP Fine ground black pepper
- 1 1/4 TSP Fine ground white pepper
- 1 TSP Mustard powder Try to use freshly opened/bought
- 1 1/2 TSP Cayenne pepper
- 1 1/2 TSP Paprika
- 1 TSP Garlic powder
- 1 TSP File powder A spice made from the leaves of the sassafras tree
- 1 1/2 Cup Flour
- 2 1/2 Cups Vegetable or peanut oil I'm using avocado oil
- 3/4 Cup Finely chopped onion
- 3/4 Cup Green pepper
- 3/4 Cup Chopped celery
- 9 Cups of Chicken stock
- 1 3/4 Cups Thinly sliced andouille or kielbasa sausage
- 1 Whole Bay leaf
- 1 TSP Minced fresh garlic
- 2 Cup Cooked rice
- Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic. Rub four teaspoons of the mixture over the chicken. Set rest of spice mixture aside.
- Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
- Heat a 10-inch skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour.
- When the oil is hot and almost smoking, add the chicken pieces skin side down. Cook about two minutes on one side until golden brown. Turn and cook about three minutes on the second side until nicely browned. Do this in batches so as to not crowd the pan. Drain thoroughly on paper towels.
- Pour off all but one cup of fat from the skillet. Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour. Stir rapidly and constantly with a wire whisk until the mixture is golden brown. Do not burn. This is a roux.
- Add the chopped onion, celery and green pepper to the roux and stir to blend well. Remove from the heat.
- Meanwhile, bring the broth to a boil in a large saucepan.
- This is a good spot to take a sip of your drink.
- Add about half a cup of the roux mixture to the broth, stirring rapidly with the whisk. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly.
- Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
- Add the chicken pieces, bay leaf and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.
- Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice spooned into the gumbo.If you are not using bone-in chicken then adjust accordingly.
- Add fife powder the last five minutes before serving and stir well.
Tried this recipe?Let us know how it was!