Parasol's Restaurant and Bar - Chicken and Andouille Gumbo
- 1/2 cup oil
- 1 medium whole chicken, cut up (wing, leg, breast etc.)
- 1 cup all-purpose flour
- 1 medium Vidalia or yellow onion, coarsely chopped
- 2 stalks celery, coarsely chopped
- 3 cloves garlic, finely chopped
- 8 bay leaves
- 1 bell pepper, coarsely chopped
- 1 pound sliced andouille sausage or sliced pepperoni
- 2 cans chicken broth
- Salt and freshly ground black pepper
- 1/2 cup green onion, chopped
- 1/4 cup finely chopped parsley, finely chopped
In a 6-quart pot, heat oil and fry chicken until it is golden brown. Remove chicken, cut up into pieces when cooled down and set aside. To make the roux, leave oil in pot and add flour making a thick paste. Stir constantly until golden brown. Watch closely and stir constantly because roux's are easily burned.
Add vegetables to roux and let them sweat until soft. Add andouille, chicken pieces along with the broth. Salt and pepper, to taste, and allow to simmer on low heat for 1 1/2 hours. Stir occasionally to keep roux from sticking to the bottom of pot and burning.
Remove from heat and add green onions and parsley. Serve over rice.
Any leftovers are delicious after freezing. Enjoy!
Note: you can substitute chicken for quail, rabbit, squirrel, duck or seafood!
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Jeffrey Carerras, chef and owner at Parasol's in New Orleans, LA