Chicken and Smoked Andouille Gumbo

A lot of people are turned off making gumbo because of the effort involved in making a roux but I'm here to tell you that a passible roux is possible in about 10 minutes. All you need is a cast iron pot, a wooden spoon and a glass of wine. 

A hot pot with equal parts oil and all-purpose flour and wine to pass the time for the cook will darn near guarantee perfection. Just make sure you've prepped all the other ingredients before you start because the first 5 to 10 minutes of cooking time is crucial. Last night's perfect chocolate brown roux took exactly 6 minutes so quite honestly I barely had time to put a dent in the wine. Darn.

In less than an hour the gumbo was simmering, the rice cooked and the cook relaxing, waiting for Big Guy to come home. We've had this pot of gloriousness before, so I'm sending you to the previous post for more information, but for your convenience I've listed the recipe below.

Incidentally, I can't miss the opportunity to brag now can I - the smoked andouille sausage is Big Guy's handiwork and absolutely delicious. I daresay during his retirement on the Oregon coast there will be a heck of a lot more of that coming our way. Just sayin'. 

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.

A year ago - Shepherd's Pie with Mashed Taters and 'snips

Two year's ago - Cheesy Cauliflower Soup

Comments

[Lea]

Nice creole bowl of love and goodness right there! I know you will be inundated with charcuterie and other such goodness in the Pacific Northwest! Oh My - just think if he learns how to pickle peppers?

[June]

Lea - Peppers indeed - I think I'm in trouble. We might have to build him his own kitchen. Ha.

[Big Guy]

And it was Desert Pig too! LOL

LU

[Lorraine]

I usually make my roux a two glass one...so a weekend project for me. Your gumbo looks rich...the color is perfect. Looking forward to some sausage making instruction from the BG.

[June]

Thanks Lorraine. I used to make a long, slow roux too but not anymore. I honestly can't tell the difference between the two for flavor or color and it sure is a lot quicker. As for sausage making, you know who's looking forward to it too.