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