
Andouille Chicken Gumbo: It's Definitely Gumbo Season
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Andouille Chicken Gumbo Recipe
Gumbo is more than just a dish—it’s a story of flavors, memories, and traditions passed down through generations. The first time I had gumbo was in Baton Rouge when I was 15. A friend’s family made it, and it was like nothing I’d ever tasted before. Coming from Tennessee, where my idea of great food was dinner at the club with my grandparents, this was a revelation—spicy, savory, and soulful.
As my Louisiana culinary journey continued, I realized every family has its own cherished version of gumbo. Some follow recipes passed down for generations, while others improvise with whatever is on hand. That’s the magic of gumbo—it’s endlessly adaptable, whether you’re making chicken and sausage gumbo, shrimp gumbo, or duck and andouille gumbo. It’s a dish that feels like tasting in full color—bold, vibrant, and unforgettable. My son Quin loves gumbo with basmati rice, which adds a subtle floral touch, while my Cuban friend Raul introduced me to soaking okra in vinegar to reduce its sliminess. Every experience has enriched the way I make gumbo today.
Ingredients:
For the Roux:
- 1/4 cup canola oil
- 1/4 cup all-purpose flour
For the Gumbo:
- 12 oz fresh or frozen okra, soaked in water and white vinegar
- 1 bell pepper, diced
- 1 small white onion, diced
- 1 large stalk of celery, diced
- 1 head of garlic, peeled and chopped
- 3 quarts chicken stock (low-sodium or homemade preferred)
- 1 bay leaf
- 1 lb pulled chicken
- 1 lb andouille sausage, sliced
- Hot sauce, to taste
- Cooked long-grain rice (e.g., basmati or jasmine)
- Optional: sliced scallions for garnish
Instructions:
1. Prepare the Roux: Heat the oil in a large, heavy-bottomed pot over medium-high heat. Gradually whisk in the flour and stir constantly with a wooden spoon. Continue stirring until the roux reaches your desired color, from light peanut butter to a deep chocolate brown. This process requires patience—don’t walk away from the roux.
2. Soften the Okra: While making the roux, soak the okra in a mixture of water and white vinegar to reduce its natural sliminess. Drain and rinse before adding to the gumbo.
3. Cook the Trinity: Once the roux has reached your desired color, add the bell pepper, onion, celery, and garlic. This combination, known as the "trinity," is the flavor foundation of Cajun and Creole cooking. Cook for 5-7 minutes, stirring often, until the vegetables are softened and fragrant.
4. Add the Stock: Gradually stir in the chicken stock. If using pre-salted stock, season with Lucky Cajun salt-free seasoning blend. Otherwise, use Lucky Cajun Black Label seasoning for the perfect balance of flavor. Add the bay leaf and simmer for 15 minutes.
5. Add Proteins and Okra: Stir in the pulled chicken, sliced andouille sausage, and prepared okra. Lower the heat and simmer gently for 1 hour, allowing the flavors to meld together.
6. Final Touches: Add a few dashes of hot sauce to taste and remove the bay leaf. Serve the gumbo over cooked long-grain rice and garnish with scallions, if desired.
Tips and Variations:
- Seafood Options: Substitute or add shrimp, crawfish, or catfish for a seafood gumbo. For authenticity, avoid mixing seafood with other proteins unless you’re feeling adventurous.
- Different Stocks: Duck stock or seafood stock can elevate the flavor depending on the proteins you choose.
- Alternative Proteins: Try duck, alligator, or even mushrooms for a unique twist.
- Ingredients to Avoid: Traditionalists advise against adding tomatoes, corn, peas, or carrots, as these veer too close to vegetable soup.
Embrace the tradition, experiment with the flavors, and make this gumbo your own—it’s more than a recipe; it’s a celebration of culture, history, and love.