Cajun & Creole
Free recipe
Chicken and Andouille Gumbo
Deep chocolate-brown roux gumbo with smoky andouille, chicken, and the holy trinity.
In the kitchen
Ingredients
- 1 cup flour
- 1 cup oil
- 1 lb andouille sausage
- 2 lb bone-in chicken thighs
- 2 onions diced
- 3 ribs celery
- 1 green bell pepper
- 8 cups stock
Method
Whisk flour into hot oil and cook slowly for 35 minutes until chocolate brown.
Add the trinity to the roux and cook 8 minutes until soft.
Stir in stock, chicken, and andouille and simmer 90 minutes.
Pull chicken meat, return to the pot, season generously, and serve over rice.
Cook the rest of Cajun & Creole
More from this corner of the country.
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One-pot rice with chicken, andouille, and shrimp simmered in a tomato-spiced broth.
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Buttery blonde roux smothering crawfish tails in a rich Creole gravy over rice.
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