Chicken and Andouille Gumbo

Yields 2 gallons

INGREDIENTS

Roasted Chicken

  • 5 lbs bone-in chicken thighs

  • canola oil

  • salt

  • seafood magic

Gumbo

  • 3 cups canola oil

  • 3 cups flour

  • 1  qt andouille, quarter moons

  • 1 1/2 qt onions, small dice

  • 1 qt celery, small dice

  • 3 cups green bell pepper, small dice

  • 3/4 cup garlic, minced

  • 1/2 cup thyme, finely chopped

  • 1 gal chicken stock

  • 2 ea bay leaf    

  • salt    

  • cayenne    

  • white pepper    

  • black pepper    

  • granulated garlic    

  • green onion    

  • parsley

DIRECTIONS

Roasted Chicken

  1. Roasted chicken thighs covered in oil, seafood magic, and salt at 425 degrees until they register 160.

  2. Set aside to cool.

  3. Once cooled, shred chicken into bite size pieces and set aside for gumbo later in the recipe.

Gumbo

  1. Warm oil until smoking. Add half the flour, carefully. Stir quickly then immediately add the rest.

  2. Cook until milk chocolate color.

  3. Add andouille carefully. Turn off heat. Stir.

  4. Add onion and stir until roux has cooled somewhat. (5-10 minutes.)

  5. Add garlic and thyme. Stir and allow to sit in the roux mixture for 3 minutes.

  6. Add roux mixture to stock pot with stock and bay leaf. Bring to a boil stirring constantly.

  7. Add salt. Season lightly with cayenne, white pepper, and black pepper.

  8. Simmer for 2-3 hours.

  9. Add shredded chicken to the pot, juices and all. Simmer for 5 minutes. 

  10. Taste and adjust for seasoning. Add granulated garlic as needed.

  11. Add msg to the gumbo if it seems weak.

  12. Finish with green onion and parsley right before serving.

a favorite of

Jessica Sigmundsson