In case you haven't noticed we've been MIA for a few days. What was supposed to be a quick overnight trip into the big city turned into a longer one when the transmission on our Jeep decided to go south so here I am about to tell you all about our pre trip gumbo almost a week overdue. Darned good timing in my estimation because after all it is Mardi Gras.
Gumbo's one of our favorites around here because after the roux's made (in this case the quick version) and you've a base of onion, celery and peppers in place, the sky's almost the limit as far as what you put into it.
As you can see, this version's loaded with slices of spicy andouille sausage along with a pound of leftover roast chicken, but we've made it before using pieces of chicken breast, or chunks of linguica sausage, or crawfish, or shrimp, or duck legs and thighs or whatever turns your fancy.
We happen to like the Creole version which means it contains tomatoes but if you'd rather not, leave 'em out and lay claim to a Cajun style gumbo. Whatever you decide, it is bound to be delicious as long as you remember that a roux waits for nobody so be sure to get all your ducks in a row before you start cookin'.
Chicken and 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 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 leftover roast chicken
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.
In saute pan on medium high heat, fry andouille slices until browned on both sides. Add to gumbo along with cooked chicken and simmer for 10 to 15 minutes. Serve with rice. Makes 6 large servings.