Growing up in South Alabama has made me a lifelong lover of gumbo. I like it all- dark roux, light roux, seafood, sausage, chicken. As long as it has a rich flavor and a spicy kick I am good to go!
So when my pot luck group decided to try a cajun theme, I knew what I would be making- chicken and andouille sausage gumbo. I wish I could say that I have made my own family recipe, but to be honest I found this most amazing recipe from a fellow blogger. I stumbled upon this recipe about 3 years ago and have been adapting it over the years. This is my current favorite version.
Chicken and Andouille Sausage Gumbo
Prep Time: an hour and a half
Cook Time: 2 hours
Ingredients (8 servings)
- 1/2 Cup Bacon Fat
- 3/4 Cup A.P. Flour
- 4 Tbsp Creole Seasoning- such as Tony’s
- 1 Cup Onions, Diced
- 2 whole Green Bell Pepper, Diced
- 1/2 Cup Celery, Diced
- 1 1/2 Cups Andouille, Cubed
- 2 Cup Fresh Okra, Cut into 1/2 inch rounds
- 3 Tbsp Garlic, Chopped
- 6 Cups cold Chicken Stock
- 3 Fresh Bay Leaves
- 8 boneless chicken thighs
- 2 Tbsp Worcestershire Sauce
- Hot Sauce to taste
- Kosher Salt to taste, if necessary
Mix your onion, celery, and bell pepper together: The Holy Trinity
Open a beer to enjoy while making your roux.
Make your roux by melting the bacon fat over medium high heat in a cast iron Dutch oven. If you don’t have bacon fat, substitute vegetable oil. When the oil is hot slowly add in your flour about 1/4 C. at a time. Wisk the oil and flour to dissolve and then let it rest a few minutes. Let it rest while you take a sip of your beer. Then add another bit of flour. Keep doing this until all the flour is added. It should take at least 25 minutes, but can take up to an hour if you want your roux very dark. The longer you take the darker and richer your roux. I tend to time my roux making by the amount of time it takes me to drink a beer which is approximately 25 minutes and usually gives me a caramel colored roux.
While roux is cooking, bake your chicken thighs for about 25 minutes on 350 degrees. Sprinkle with 1 tbsp. of Tony’s for some added kick. When finished cooking, let cool and shred the chicken.
Once the roux is dark enough, add the Andouille, 1 tbsp of seasoning, and the Holy Trinity, cook, stirring often, for about twenty minutes or until the vegetables soften. Add the Okra, cook for about 2 minutes. Add the cold stock, remaining seasoning, and garlic. Bring to a boil. Bring this down to a simmer and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you’re ready to serve, add the chicken, Worcestershire, Hot Sauce, Parsley, and 1/2 of the Green Onions. When the chicken is cooked through, garnish with Green Onions and serve with Boiled Rice, Crusty French Bread, and another good cold beer (I like Dixie or Abita Amber).
Notice that he says to use Dixie beer… Well I had certainly heard of Dixie beer, but I had never tried it before. I am much more partial to Abita Amber. So for this dinner party I decided to pick up a lot of Abita Amber, only to find out that the specialty beer store I had gone to was out of Abita. Strangely enough, they did have several 6 packs on Dixie.
Since I am just about always on a budget I decided to repupose these super cool looking beer holders as centerpieces. I stuck forks, knives, and spoons into old candle jars to keep them sturdy and then put them into the holder. The other one held napkins.
This was so SUPER easy and everyone was SUPER impressed with how nice our table looked! I would do this again for an easy BBQ or cookout.