Chicken & Andouille Gumbo Recipe

I wanted to make something yesterday to showcase the Andouille that I made last week, I decided on a simple Chicken & Andouille Gumbo. I have to tell you, the Andouille is out of this world, after smoking, I let it cure in the cool basement for 3 days, it plumped up nice in the Gumbo pot! You can pat me on the back as soon as my arm is out of the way. Seriously though, it looks good and tastes even better. I almost never follow a recipe for Gumbo, just techniques, but I wrote this down as I went along. Since I started this Blog I've been writing things down a lot more, which is a good thing. I usually make my Roux ahead and keep it in the refrigerator, but I've run out. It probably comes out a little better when you cook the sausage and trinity in the roux anyway. I used Okra in this Gumbo. Everyone always says, never cook Okra in cast iron pots, it will turn black! da da DAAAA!!! I've always cooked okra in my cast iron, it has never turned black. Maybe I have an enchanted, okra friendly pot. When I cook soups or one pot meals I always layer the seasonings, I don't throw it all in at once. I also add my holy trinity in 2 stages, 3/4 of it cooks with the Andouille in the Roux, and the rest goes in with the stock. Anyway, the recipe:

Chicken and Andouille Gumbo

1/2 Cup Vegetable Oil
3/4 Cup A.P. Flour
4 Tbsp Creole Seasoning
1 Cup Onions, Diced
1/2 Cup Green Bell Pepper, Diced
1/2 Cup Celery, Diced
1 1/2 Cups Andouille, Cubed
1 Cup Fresh Okra, Cut into 1/2 inch rounds
3 Tbsp Garlic, Chopped
6 Cups cold Chicken Stock
3 Fresh Bay Leaves
1 1/2 Cups Bite size pieces of Raw Chicken Thigh*
2 Tbsp Worcestershire Sauce
Hot Sauce to taste
Kosher Salt to taste, if necessary
2 Tablespoons Italian Parsley, finely Chopped
1/4 Cup Thinly Sliced Green Onions

Mix your onion, celery, and bell pepper together: The Holy Trinity
Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour to make a milk chocolate Roux (making a Roux). Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften. Add the Okra, cook for about 2 minutes. Add the cold stock, remaining seasoning, and Garlic. Bring to a Boil. Bring this down to a simmer and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you're ready to serve, add the Chicken, Worcestershire, Hot Sauce, Parsley, and 1/2 of the Green Onions. When the chicken is cooked through, garnish with Green Onions and serve with Boiled Rice, Crusty French Bread, and a good cold beer (I like Dixie or Abita Amber).

* I prefer Chicken Thighs for my soups and Gumbos. It's the misunderstood portion of the bird, which is fine by me because it keeps the price down. I get them bone in, then Cartel wrap the bones and stick them in the freezer for stock. I'm like a Vulture when it comes to bones for stock, my freezer looks like the Catacombs (animals only of course).

This makes about 3-4 Main Course Servings