Monday, November 22, 2010

Chicken Andouille Sausage Gumbo


Yesterday I went to the grocery store in search of andouille sausage but was pretty bummed when they told me they were out of it. That was only half true because they ended up having chicken andouille sausage which was made with dark meat chicken and all the same spices. So I got it thinking to myself that it wasn't going to end up being as good as it's pork counterpart. Let me tell you I was wrong, very wrong. I have only made this dish one time and it was in the crock pot and it didn't turn out as good as the one I made yesterday. It was amazing. You should really try this out it is stick to your ribs good.

You can use whatever sausage you like but I HIGHLY recommend andouille sausage. This can be found at specialty grocery stores and butcher shops. Also you can use whatever kind of other meat you like but I really like the flavor you get from the bone in chicken thighs. You can also leave the skin on if you like but it gets kind of slimy and weird when it simmers for a while. Also you can use shrimp stock instead of chicken stock but that would have killed my wife because she's allergic. File (fee-lay) powder can be found anywhere just ask someone who works at your local Safeway where it is. Trust me then have it.

If you have any questions please let me know.

- 8 bone in chicken thighs skins removed
- 1 - 2 teaspoons cajun seasoning
- 1 tablespoon peanut oil.
- 1 - 1.25 pounds of andouille sausage sliced into 1/2 inch pieced
- 1 cup butter
- 1 cup flour
- 4 cloves garlic, minced
- 4 stalks celery, diced
- 4 carrots, peeled and diced
- 1 onion, diced
- 1 red pepper, cored and diced
- 1 green pepper, cored and diced
- 1 teaspoon black pepper
- 2 teaspoons salt
- 4 bay leaves
- 1 teaspoon file powder
- a couple shots of Tabasco

The Process
1. Take the chicken and season with the cajun seasoning on both sides. Then heat the peanut oil over medium high heat in a large stock pot. When the oil is hot add the chicken to the pot in batches and brown both sides of the chicken then remove and set on a plate. Then add the sausage pieces and brown on all sides then remove using a slotted and place in a bowl on the counter. Now it's time to make the rough.
2. Reduce the heat to medium and add the butter to the pan to melt. When it's melted slowly start mixing in the flour and stir well using some form of a whisk. Then cook this mixture for about 10 minutes stirring occasionally. You are looking for your rough to be a peanut butter color. Then stir in the chicken stock and mix well.
3. Add the garlic, celery, carrots, onion, red pepper, green pepper, pepper, salt, bay leaves, file and Tabasco. Stir well to combine then add the sausage and chicken and bring to a boil. Reduce to a simmer, cover and cook for 1.5 hours stirring occasionally.
4. When it's done simmering, remove the chicken thighs and set on a plate to cool (continuing to simmer the soup). When the chicken is cooled remove the meat from the bones and shred it. Then add it back into the soup and mix well. Turn off the heat.
5. Serve in bowls with some crusty bread.
6. Enjoy!

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