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Tuesday, June 25, 2013

New Orleans-Style Gumbo

In honor of my recent visit to New Orleans, home of Creole and Cajun cooking and the recent WHC horror convention, I offer this recipe for Chicken-Andouille Sausage Gumbo


                                                       
                                                    New Orleans-Style Gumbo

3# chicken breasts and thighs (White and dark meat give a deeper flavor)
1# Andouille sausage, sliced into 1/2" slices
2 tbl spoons and 1/2 cup vegetable oil
1# Fresh or frozen okra, thawed, sliced into 1/2" pieces
1/2 cup AP flour
1 can tomatoes (Diced or whole)
1 red bell pepper, diced
1/2 white onion, diced
1/2 cup celery, diced
3 garlic cloves, minced
1 tsp dried thyme
1 tsp cayenne
1 tsp Kosher salt
1 tsp black pepper
1 bay leaf
1 tsp file powder
1 tsp hot sauce

Cover chicken with water and simmer until chicken is done (Approx. 20 minutes). Strain chicken, reserve liquid. Remove chicken from bones and rough chop.

In a heavy pot, add 2 tsps. oil. Cook okra over medium heat until no longer slimy (20 minutes). Add remaining oil and flour to make a roux. Stir until mixed. Add onions, peppers, celery, and garlic. Cook roux until dark blond. (10-15 minutes) 

Add Andouille sausage, tomatoes with tomato juice from can, and add 4 cups reserved broth from chicken. Add bay leaf and half of all the spices. Cover and simmer for 1 1/2 hours, skimming occasionally to remove fat. After 1 hour, add remaining spices. This layers the spices and enhances flavor.

Add chicken and simmer for additional 15-20 minutes. This late addition keeps chicken from falling apart. Adjust seasoning with salt and pepper and hot sauce.

Serve with cooked rice.