Chicken and Andouille Sausage Gumbo Recipe

From Nola Cuisine

Yesterday was bitter cold here in the Detroit area, perfect Gumbo weather, so I whipped up a small batch to warm our souls.

When it comes to chicken for soups, I’m a leg & thigh man. For my money you can’t beat that moist, flavorful dark meat just melting away in the pot.

I don’t like my Gumbos too thick or too thin, but just in the middle, like velvet on your tongue.

It’s hard to believe that this is the first Gumbo that I’ve featured on this site, I don’t know how that happened, being that Gumbo is pretty much one of the cornerstones of New Orleans Cuisine, as well as one of my favorite things in the world to cook (and eat, for that matter). Better late than never I always say, here is the recipe:

Chicken and Andouille Sausage Gumbo Recipe

1/2 Cup Vegetable Oil
3/4 Cup All Purpose Flour
4 Tbsp Creole Seasoning
1 Cup Onions, diced
1/2 Cup Green Bell Pepper, diced
1/2 Cup Celery, Diced
1 1/2 Cups Andouille, sliced
3 Tbsp Garlic, chopped
6 Cups cold Chicken Stock
3 Fresh Bay Leaves
4 Chicken Thighs, seasoned liberally with Creole Seasoning
2 Tbsp Worcestershire Sauce
Hot Sauce to taste
Kosher Salt to taste, if necessary
2 Tablespoons Italian Parsley, chiffonade
1/4 Cup Thinly Sliced Green Onions
Creole Boiled Rice
Fresh French Bread

Bake the chicken thighs in a 350-400 degree oven until brown.
Mix your onion, celery, and bell pepper together: The Holy Trinity.
Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour to make a milk chocolate Roux (making a Roux). Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften. Add the cold stock, the remaining 1/4 trinity, remaining seasoning, and Garlic. Bring to a Boil. Bring this down to a simmer, add the baked thighs and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you’re ready to serve, remove the Chicken from the bone and add the meat back to the pot. Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. Serve with Creole Boiled Rice, crusty French Bread, and a good cold beer (I like Dixie or Abita Amber).
Garnish with green onions, and the parsley.

* I prefer Chicken Thighs for my soups and Gumbos. It’s the misunderstood portion of the bird, which is fine by me because it keeps the price down. I get them bone in, then Cartel wrap the bones and stick them in the freezer for stock. I’m like a Vulture when it comes to bones for stocks, my freezer looks like the Catacombs (animals only of course).

This makes about 3-4 Main Course Servings

Related Recipes:

Turtle Soup Recipe
Red Bean Soup Recipe

Check out my Creole & Cajun Recipe Page, an index of all of the recipes (so far) on this site!

Osso Bucco Recipe

From Nola Cuisine

The folks at Mr. Lakes Non-Pompous New Orleans Food Forum were talking about Osso Bucco last week and it gave me a huge craving for it. Here’s how I make my version of this classic. I serve mine with Toasted Orzo cooked “Risotto” style with some of the braising liquid instead of the traditional Risotto Milanese. I like Beef shanks cooked this way as well.

Osso Bucco Recipe with Toasted Orzo “Risotto” and Gremolata

4 Meaty Veal Shanks
Kosher Salt & Black Pepper
4 Tbsp Extra Virgin Olive Oil
1 Cup Onion, chopped
1/2 Cup Celery, chopped
1/2 Cup Carrot, chopped
1 1/2 Cups Fresh Tomatos, chopped
2 Cups Chicken Stock
3/4 Cup Dry White Wine
1 Bay leaf
2 tsp Fresh Rosemary, chopped
1 Tbsp Fresh Thyme, chopped

Preheat an oven to 250 degrees F.
Liberally season the shanks on all sides with the salt & pepper.
Get a dutch oven very, very hot, add the extra virgin olive oil and immediately add the shanks. Brown very well on all sides, remove to a plate.
Add the mire poix, and cook until tender, scraping any brownings from the bottom of the pan.
Add the tomatoes and a little salt, cook for 2 minutes, or until the tomatoes start to break down a bit.
Add the wine and cook until the alcohol burns off.
Add the herbs and return the shanks to the pot, as well as any accumulated juice on the plate. and some of the chicken stock, the goal is to have the liquid 3/4 of the way up the sides of the shanks. Cover with a tight fitting lid and place in the oven.
Braise for 2 1/2-3 hours, I like my Osso Bucco to be falling apart tender while still having some texture to the meat. Remove the meat to rest and Reduce the braising liquid slightly on the stovetop, then adjust the seasonings. Sprinkle each shank with a little Gremolata (recipe below) just before serving. Serve with the traditional Risotto Milanese or my Toasted Orzo cooked Risotto style.

Serves 2.

Gremolata Recipe

2 tsp Lemon Zest, minced
2 tsp Garlic, minced
2 tsp Italian Parsley, chiffonade

Mix ingredients together.

Toasted Orzo cooked Risotto style

I didn’t really follow a recipe for this, like risotto, I just added the hot stock in 1/2 cup additions until the pasta was tender.

2 Tbsp Extra Virgin Olive Oil
2 Tbsp Unsalted Butter
1/4 Cup Onion, finely chopped
2 Tbsp Garlic, minced
1 Cup Orzo
3/4 Cup of the braising liquid from the shanks (before reduction)
Hot chicken Stock 3-4 Cups, seasoned
1/4 Cup Parmesan

Heat the oil and butter in a large saute pan. Add the onion and garlic and sweat until tender. Add half of the orzo to the pan and cook, stirring often until golden brown, add the second half and cook for 2 minutes more. Add the braising liquid to the pan, Cook until the liquid is completely absorbed into the pasta. Add stock, 1/2 Cup at a time, waiting until the previous addition is absorbed before each new addition. Add just enough stock until the pasta is just al dente. Stir in the parmesan, adjust the seasonings and serve.

Other braised meat recipe on this site:

Grillades & Grits Recipe

Check out my Index of All Other Recipes on this Site