New Orleans Cuisine

My Creole & Cajun Recipe Page

This is my blog dedicated to New Orleans & Louisiana cooking! I'll give links to great Creole & Cajun recipes and sites, as well as some of my own recipes. I love talkin' New Orleans, food and otherwise! Incidentally, I'm from Detroit. Go Figure. Lets just say I figured out "what it means, to miss New Orleans" and this site helps ease the pain.

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"Leaving New Orleans also frightened me considerably. Outside of the city limits the heart of darkness, the true wasteland begins."
-Ignatius J. Reilly from A Confederacy of Dunces

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Thursday, March 31, 2005

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


Anonymous Anonymous said...

New to the site. Nice job. Lots of great info. Can't wait to try some of the recipes. Now my question. In the Chicken& Andouille Gumbo recipe you say to, "Add...3/4 of the Holy Trinity." What do you do with the remaining 1/4?

10:08 AM  
Anonymous Anonymous said...

Hey anonymous -
He writes on his blog at the very end "the rest goes in the stock." Hope that answered your question. That's what he does anyway; you can do whatever you like with the recipe. That's what I do; I put my own fingerprint on it! He gives us the basics, we can take creative license in our own kitchens. Man that's good! Esse

11:10 AM  
Anonymous Anonymous said...

I have a theory about the "Okra turning black in the pot " thing. Perhaps you have a well seasoned cast iron pot with a good layer of oil laquer on it from years of service, thus sheilding the okra from most of the metal. I can always fry okra in my well seasoned skillet, but one time I threw it in a fairly new cast iron dutch oven, and it did turn black. Can anyone else confirm or deny this theory? This may be a fun at home "Mythbusters" style test!

1:48 PM  
Anonymous Anonymous said...

BTW, I love the details in your recipe. Mostly when to crack open a cold one. Now when my wife starts to holler, I can tell her I am only following the recipe.

I am making this gumbo today. I made the roux last night for the first time and all went well. Thank you for all the great info!

2:34 PM  
Anonymous Anonymous said...

Hi Nora...I am going to adapt your recipe here using pheasant. Thanks for a great recipe. I'll let you know how it goes!
Jaf in Minneapolis

2:55 PM  
Anonymous Anonymous said...

I have just returned home to South Africa after visiting your fabulous city. I am enchanted by your cuisine and cannot wait to try it out at my next dinner party.

Ingrid, Johannesburg, South Africa.

3:55 PM  
Anonymous Anonymous said...

What about the file powder? I thought that chicken & sausage gumbo required file to be the real deal.

9:39 AM  
Anonymous Anonymous said...

Wow! This was soooo good! I made my first Louisiana roux (yours) and it looked so rich and beautiful! I didn't burn it! The funny part was that I used whole wheat flour and well, of course, it's darker than standard white so I pushed the time a little more. It turned a beautiful rich roan color.
I also added about 4 oz's of tomato paste. MMMMMMMMMMMMMMMM THANK YOU!

12:16 AM  
Anonymous Monica Ricci said...

I love to cook, but don't have any experience with Cajun cuisine. For some reason I got a hankerin' to make my first batch of gumbo this weekend, so I'm planning to use your recipe. Can't wait to see how it turns out! Thanks!

11:27 AM  
Anonymous Anonymous said...

This is a great recipe! I do alot of variations of gumbo but this is the best. Gonna save you as my favorite. I will use leftover turkey with this recipe too.

12:55 PM  
Blogger Brad Kamradt said...

Great recipe! Used two chicken breasts and added a pound of "party" shrimp. Cooked up brown rice in a rice cooker with chicken broth and bay leaves and added it right to the gumbo at the very end. Cooked everything in my big steel pot. Delicious!

11:49 PM  
Anonymous Anonymous said...

Great blog. Love the Chicken & Andouille Gumbo recipe and can't wait to try it, and will do the Mulluletta the next day for my beer hangover. Keep up the great work!

5:59 PM  
Anonymous Anonymous said...

i dont have any okra on hand, do you think i can leave it out? is there anything i can substitute for it?

12:14 PM  
Blogger Unknown said... miss New Orleans, it has been 2 years since my visit, and I do truly miss it. People and food are amazing. Thank you so much for sharing this recipe, it is spectacular!

3:47 PM  
Anonymous Anonymous said...

I just finished preparing this recipe. I stopped the roux when it turned a little darker than peanut butter, but I could have gone a little longer to get the milk chocolate color. It was my first time making gumbo. I also used frozen okra instead of fresh. I used the whole bag. I love okra. This is one of the best recipes I have had in a long time.

3:11 PM  
Anonymous Anonymous said...

Iam making for 15 people along with boiled shrimp for a Louisiana party. Can I double this recipe and would ou add in the rice or on the side. Thanks

5:45 PM  
Anonymous Rhonda Adams, Los Angeles CA said...

Just finished making your gumbo...the bomb I added Hillshire sausage along with the Andouille..first time doing roux, came out good and rich,like chocolate..thanx again..this one is a keeper. Yes, you got to add okra! Plus I added Corona Beer (it's Cali).

4:21 PM  
Blogger Unknown said...

I couldnt thank you enough for this recipe. I love cajun food to start with and gumbo is by far got to be my favorite. This recipe is to the point. Ive made it several times EXACTLY the way you have it and it comes out perfect every time. I personaly wouldnt change anything about this recipe. Thanks!!!

5:58 PM  
Anonymous Anonymous said...

My husband was craving for gumbo, so decided to try this one. OMG! I'm glad I did because it is SO fantastic! I did add in some medium shrimp the last 8 minutes and I made the dark roux via the oven while I chopped everything else up (gotta say, it was the easiest roux I ever made and it turned out perfect!). My husband quit eating it only because he couldn't eat any more. Can't wait until tomorrow to have it again with the flavors blended a little more. Thank You for sharing this recipe! It' a winner!

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