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Cajun Chicken and Andouille Gumbo

Print Recipe
Prep Time 1 hour
Cook Time 2 hours
Servings: 6
Course: Gumbo
Cuisine: Cajun
Ingredients Method

Ingredients
  

Oven Roux
  • 4 cups flour
Gumbo
  • 1 tbsp oil or butter to cook the vegetables in
  • 1 large diced onion
  • 3 stalks diced celery
  • 1 large diced green bell pepper
  • 2 tbsp minced garlic
  • 2 quarts chicken stock
  • 1 lbs andouille, cut into half moons kielbasa
  • 1/4 lbs tasso, sliced thin against the grain optional
  • 1 whole chicken, meat separated
  • ? ? cayenne, black pepper, and salt to taste not necessary if using good andouille and tasso
Rice
  • 2 cups uncooked rice
  • 2 cups water
  • 1 tsp salt

Method
 

  1. Cook flour in oven until the color of milk chocolate, stirring occasionally
  2. Cook vegetables down in butter or oil
  3. Add 1.5 cups of roux to the vegetables
  4. Add 2 quarts of stock, cook for 30 minutes stirring occasionally
  5. Season with thyme, bay leaves.
  6. Add chicken, andouille, and optional tasso
  7. Cook for 30 minutes, season to taste with cayenne, black pepper, and salt
  8. Cook for a final 30 minutes
  9. Cook rice however you cook rice.
  10. Serve gumbo in a bowl with a dollop of rice on top