Louisiana’s Best Chicken Andouille & Sausage gumbo
½ cup vegetable oil
½ cup all purpose flour
2 large onions, chopped, about 5 cups
3 red bell peppers, chopped, about 3 ½ cups
3 celery stalks, chopped, about 1 ½ cups
8 garlic cloves, chopped
¼ teaspoon cayenne
½ cup dry white wine
¼ cup chopped fresh thyme
3 bay leaves
1 28-ounce can diced tomatoes with juice
2 8-ounce bottles clam juice
1 can low-salt chicken broth
1 ½ pounds andouille sausage (such as Aidells), cut crosswise into 3/8-inch slices,
…….sautéed separately, pan deglazed with soup, then added to soup
1 ½ pounds skinless boneless chicken thighs, cut into 1-inch cubes
4 ounces sliced frozen okra or more to taste, 1/2-inch slices
¼ cup Italian parsley, chopped
¼ cup green onions, minced
1 teaspoon Worcestershire sauce or more to taste
1 tablespoon Creole/Cajun seasoning (such as Emeril’s Essence)
½ tablespoon file powder
1 tablespoon liquid or powdered shrimp/crab boil (such as Cajun’s Choice)
1 teaspoon dried mustard
1 ½ pounds raw, peeled, deveined medium shrimp
- Heat your skillet over medium-high heat.
- Add butter and heat until it begins to sizzle.
- Add flour and whisk. Continue whisking until the roux reaches the color of chocolate . Take your time and DO NOT BURN IT.
- Once the roux has reached the desired color, add onions, bell peppers, celery and garlic. Stir well, and allow to cook down for 7 minutes or so. You want all the vegetables to be soft and clear.
- Add the stock, bay leaves, the andouille, salt, and cayenne pepper. You might wanna add a little more stock.
- Stir well, and bring to a simmer. Allow the gumbo to simmer for about 18 minutes. Then add your chicken.
- Reduce the heat to right above low, continuing to allow the gumbo to simmer for about 40 minutes.
- Taste and see if you need to add any extra seasoning, if so add it now.
- Serve the gumbo over rice in an bowl.