Chicken and Andouille Gumbo
Chicken and Andouille Gumbo
What's the key to great gumbo? Find out with this Louisiana inspired recipe! Create a rich roux sauce combined with roasted chicken, andouille sausage, fresh vegetables & creole spices. Much like the cultures you would find in New Orleans, this Carolina Cooker gumbo offers a robust and diverse blend to make it equally hard to forget!
Ingredients
1 cup Flour
1 cup Grapeseed Oil
1 large Onion
1 Bell Pepper
2 Celery Stalks
1 lb Andouille Sausage
6 Cloves Garlic (chopped)
2 tbsp. Carolina Cooker Cajun Seasoning
8 cups Chicken Broth
4 Bay Leaves
1 cup sautéed Okra
2 cup roasted Chicken Thighs
2 tbsp. Carolina Cooker Hot Sauce
Salt and Pepper to taste
Green Onions (used as a garnish)
White Rice (served on the side)
Directions
Step 01:
Heat 9 qt. Dutch oven over medium high heat, add oil and once it's heated add in flour. You will need to create a roux as the base to the gumbo.
Step 02:
Continuously stir roux until it reaches a dark brown color. This may take some time so be sure to stir quickly until the mixture becomes more of a thickened paste consistency.
Step 03:
Once roux is set, immediately add in onion, bell pepper and celery. This allows the vegetables to soak up the roux like a gravy to bind everything together.
Step 04:
Sauté for about five minutes. Add in chopped garlic to mixture stirring well to combine.
Step 05:
In a separate skillet, cook okra with a little bit of oil to crisp up. You’ll want the okra to be more firm and blackened on the edges before adding to the gumbo later.
Step 06:
Once onions are translucent, pour in chicken broth, bay leaves, hot sauce and Cajun seasoning.
Step 07:
Lastly combine chicken thighs and sausage. Evenly mix into sautéed vegetables.
Step 08:
Bring to a boil and reduce to a simmer for 2-3 hours.
Step 09:
Season with salt and pepper to taste. Serve over rice garnished with green onions.
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9 Quart Pre-seasoned Cast Iron Dutch Oven
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