Recipe courtesy of Daniel Mattrocce
Chicken and Andouille Smoked Sausage Gumbo (Creole Stew)
- Yield: 4 servings
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
1 cup finely chopped onion
1 cup finely chopped green bell pepper
2 pounds okra, chopped
3/4 cup finely chopped celery
1 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper
Vegetable oil
1 1/2 quarts chicken stock
1 cup chopped tomatoes
2 cups tomato juice
1 tablespoon file powder
1/2 pound andouille sausage
1 teaspoon minced garlic
Cooked rice, for serving
Directions
- In a bowl, combine the onions, bell peppers, okra and celery; set aside.
- Combine all but 1/2 cup of the flour, the salt, garlic powder, and red pepper in a plastic bag, add the chicken pieces and shake until chicken is well coated. In large heavy skillet heat 1 1/2-inches of oil until very hot (375 degrees F.) Fry the chicken until the crust is brown on both sides and meat is cooked, about 5 to 8 minutes per side; drain on paper towels.
- Remove the pan from the heat and pour the hot oil into a cup, leaving as many brown particles in the pan as possible. Scrape the bottom of the pan with a wooden spoon to loosen any stuck particles, then return 1/2 cup of the hot oil to the pan. Place the pan over high heat. Using a long handled whisk, gradually stir in remaining flour. Cook, whisking constantly, until a roux is formed and is a dark red-brown. Remove from heat and add the reserved vegetable mixture, stirring constantly until the roux stops getting darker. Return to a low heat and cook until the vegetables are soft.
- In a separate large pot, bring the chicken stock to a boil. Add the roux by spoonfuls to the boiling stock, stirring between each addition. Reduce to a simmer and add the andouille and remaining ingredients, except file powder. Simmer for 45 minutes. While gumbo is simmering, bone the cooked chicken and cut meat into 1/2-inch dice. Add to the gumbo. Add file powder 5 minutes before serving and continue to simmer for 5 minutes.
- Serve gumbo on a mound of cooked rice.