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Chicken and Andouille Sausage Gumbo

My go-to website for cajun recipes, nolacuisine.com, has gone defunct. I’ll leave the link active here in case it ends up being a temporary issue, but in the meantime, here’s a copy of the chicken and andouille sausage recipe.

Chicken ann Andouille Sausage Gumbo

Course Main Course
Cuisine Cajun
Servings 4 people

Equipment

  • 1 Dutch oven or large pot

Ingredients
  

  • ½ cup Vegetable Oil
  • ¾ cup  All Purpose Flour
  • 4 tbsp Creole Seasoning
  • 1 cup Onions, diced
  • ½ cup Green Bell Pepper, diced
  • ½ cup Celery, Diced
  • cup Andouille sausage
  • 3 tbsp Garlic, chopped
  • 6 cups cold Chicken Stock
  • 3 Bay leaves
  • 4 Chicken thighs seasoned liberally with Creole seasoning
  • 2 tbsp Worcestershire sauce
  • Hot sauce to taste
  • Kosher salt to taste
  • 2 tbsp Italian parsley for garnish
  • ¼ cup Green onions thinly sliced
  • Creole Boiled Rice
  • Fresh French bread

Instructions
 

  • Bake the chicken thighs in a 350-400 degree oven until brown.
  • Mix your onion, celery, and bell pepper together: The Holy Trinity.
  • Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour to make a milk chocolate Roux (making a Roux).
  • Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften.
  • Add the cold stock, the remaining 1/4 trinity, remaining seasoning, and Garlic. Bring to a Boil.
  • Bring this down to a simmer, add the baked thighs and let it go for at least 2 hours, stirring occasionally.
  • About 10-15 minutes before you’re ready to serve, remove the Chicken from the bone and add the meat back to the pot.
  • Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. Serve with Creole Boiled Rice, crusty French Bread, and a good cold beer.
  • Garnish with green onions, and the parsley.

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