Chicken and Andouille Gumbo

It is cold here in the desert. The high yesterday was 39...imagine and it's all of 19 degrees F at the moment. I was so worried about Georgie I hooked up a heating pad in her little den to keep her warm and she's all curled up in there right now. I just checked! The citrus were all harvested yesterday and covered with every cotton sheet we had available and the fountain's covered with ice. Max is all fleeced and so am I.

On the rare occasion it gets this cold in Tucson, it's a perfect opportunity to cook up a big pot of gumbo and fill the house with the intoxicating aroma, never mind I'm selfish. I really wanted the leftovers too.

The big guy leaves today for his huntin' trip after he torments his students one more time so I figured gumbo would be a great send off for him. We've made this recipe in a seafood version before and it's really a piece of cake, so don't get all worried about making the roux because the quick method took me exactly 4 minutes. It all depends on how hot you get the pot before you add the flour. Be sure to prep all your ingredients before you start because it moves along very quickly. Oh, one more thing - try and use a good quality smoked Andouille sausage (or even kielbasa) because it makes all the difference in the world. Enjoy!  Download Chicken and Smoked Andouille Gumbo

Chicken and Smoked Andouille Gumbo (adapted from Bon Appetit)

1/3 cup vegetable oil

1/3 cup all purpose flour

2 stalks of celery, chopped

1 large onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

2 bay leaves

1 teaspoon coarse salt

1 teaspoon dried oregano

1/4 to 1/2 teaspoon cayenne depending on taste

1 teaspoon garlic granules

1 teaspoon Cajun seasoning

2-1/2 cups seafood or chicken stock (low sodium)

1 – 14 ounce can diced tomatoes with juice

1 pound smoked andouille sausage cut into 1/2 inch thick slices

1 pound chicken, cut into 1-1/2 inch pieces (I used chicken tenders)

2 tablespoons vegetable oil

Flour for dredging

Freshly cooked long grain rice

Prep all ingredients before you start. Heat oil in heavy cast iron Dutch oven over high heat until almost smoking. Add flour, lower heat to medium high and stir being careful not to splash, cook stirring constantly until dark reddish brown in color (takes 4 to 6 minutes stirring constantly). Do not under any circumstances leave the pot unattended. When the roux is a rich reddish chocolate brown, immediately add chopped celery, onion and bell peppers and stir well to combine. Lower heat to medium and cook until vegetables are softened – about 5 minutes. Add spices and cook for additional minute. Add stock and canned tomatoes. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes. Meanwhile add vegetable oil to a large skillet and heat over high heat until oil is hot. Dredge chicken in flour and shake off the excess. Sauté in hot oil until browned on all sides. Set aside. In same pan, add andouille slices and fry until andouille is browned on the outside. Add sautéed chicken and andouille to Dutch oven and simmer for additional 15 minutes. Serve with rice.  Makes 6 large servings.

 

 

Comments

[Mary]

This really sounds delicious and perfect for a winter weary soul. Enjoy those leftovers. I hope you have a great day. Blessings...Mary

[June]

Thanks Mary. Now I'm in the mood to whip up a chocolate cake!

[nanan]

Perfect - a fabulous creole gumbo - that is because of the addition of the tomatoes ya know!!! Remember - gumbo is the best on the 3rd day - if it lasts that long - ha! You have done yourself proud, my friend! And I agree - nothing better than a good gumbo on a cold day! And good smoked sausage is the key!

[June]

Lea - I'm proud that you're proud...does that make any sense? I thought of you the whole time I was making it. By the way, there's absolutely no chance it'll last 3 days - ha Hugs.

[Mags]

Oh lordie that looks so good June. And no shrimp in sight!

We're still digging out of an ice storm here. We lost power for awhile but thankfully have a gas-burning fireplace so we didn't have to leave home. It's still bitter cold but at least the sun is shining today!

[June]

Mags - I'm wishing I'd doubled this recipe! Ha. I wondered how you were doing. No snow here and blue, blue sky but still only 26 F. Crikey - I might have to turn the heat on!