Beef & Pork, Chicken, Food, Main Dishes

Chicken & Andouille Gumbo

Chicken-amp-Andouille-Gumbo-5-1

I found this recipe in my taste of home magazine, but had no idea how to pronounce the name.  I decided I better look up the pronunciation since I was going to make this dish.  For those of you like me who are also uneducated about the pronunciation, it is either “an-doo-ee” or the French pronunciation is “ahn-dwee”.  I’ll let you choose which way you want to pronounce it.

In addition to pronunciation problems, I also had trouble finding Andouille sausage in my grocery store.  I ended up buying spicy Italian sausage because I couldn’t find it.  However, I delayed making this dish and went back to a different grocery store the next week and there it was – on clearance! – andouille sausage.  I was pleased because I wanted to make sure I got an authentic flavor for the dish.

I’m glad I waited until I had the right sausage for this dish because it turned out deliciously.  It’s a little time intensive since you have to make a roux first, but it’s worth the extra effort.  This gumbo is perfect for the cool fall weather we are finally having.  Plus, the hubby loved this dish, and I can never go wrong when his stomach is satisfied!

In case you don’t have any Emeril’s essence/cajun seasoning on hand (or would just like to make it yourself), I’m including the do-it-yourself recipe I use for cajun seasoning.

Chicken-2526-Andouille-Gumbo1

Emeri’s Essence
Adapted from: Food Network

1 Tablespoon + 1 teaspoon paprika
1 scant Tablespoon salt
1/2 – 1 Tablespoon garlic powder
1 1/2 teaspoons black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried thyme
1 teaspoon cayenne pepper (add 1 1/2 teaspoons if you prefer the seasoning a bit spicier)

1. Combine all ingredients and store in an airtight container. Makes about 1/4 cup.

Chicken and Andouille Gumbo
Slightly adapted from: Taste of Home
Yield: 4-5 servings
1 Tablespoon Emeril’s essence or Cajun seasoning, divided
1/2 teaspoon salt, divided
1 1/2 pounds boneless chicken thighs (if using bone-in, remove the skin first)
1/4 cup plus 1 Tablespoon oil (use olive or peanut)
1/4 cup all-purpose flour
1 small onion, diced
3/4 cup bell peppers, diced (I used a mix of green, red, and orange)
1 stalk celery, diced
2 garlic cloves, minced
2 cups water

1 cup chicken stock
3/4 pound fully-cooked Andouille sausage, sliced
1 Tablespoon Worchestershire sauce
1 bay leaf
Cooked brown rice

1. In a small bow, mix together 1/2 Tablespoon Emeril’s essence and 1/4 teaspoon salt.  Rub mixture over chicken.  Heat 1 Tablespoon oil in large pot and cook chicken until browned on both sides.  Remove and keep warm.
2.  In the same pot, heat 1/4 cup oil over medium-low heat.  Whisk in flour until no longer lumpy.  Once the mixture is lump-free, continue to cook and stir with a wooden spoon for 20-25 minutes.  (You don’t have to stir vigorously, a gentle stir is better.)  After about 10 minutes, the roux should be the color of creamy peanut butter.  After another 10 minutes it should look like chocolate or milk chocolate.  Make sure the roux does not burn.  After 20-25 minutes total, add onions, bell peppers, and celery.  Cook for 2-3 minutes or until veggies are tender.  Add minced garlic and cook 1 minute longer.
3. Slowly stir in water and chicken stock (it work better if these liquids are warm).  Add in sausage, worcestershire sauce, bay leaf, chicken, the remaining Emeril’s essence, and salt and pepper to taste.  Bring to a boil, then reduce the heat and cover and simmer for 1 hour, or until the chicken is very tender.
4. Remove the chicken from the pan and shred using 2 forks. (It should shred easily this way.)  Skim any fat from the gumbo and remember to remove the bay leaf.  Return shredded chicken to gumbo and heat through.  Serve over rice.

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