This recipe is truly at its best when prepared 24 hours ahead of serving time. Simply reheat the gumbo on the stove for several hours on the day of serving. This technique allows for all of the flavors to combine and marry together – a true gift to your taste buds!
Wouldn’t this gumbo be great to serve during Monday night football tonight!?! Hearty and warm, it is the perfect meal for a mid-October day!
* This recipe will make 6-8 servings.
Ingredients:
1 whole cooked rotisserie chicken
3/4 pound Andouille sausage, sliced
2 yellow onions, sliced
1 bunch celery, sliced
3 cloves garlic, minced
1 green bell pepper, chopped
3 tablespoons fresh flat-leaf parsley, chopped
2 tablespoons fresh thyme leaves, minced
2 tablespoons fresh basil leaves, chopped
2 bay leaves
1/4 teaspoon ground cloves
1 cup of your favorite beer
1/4 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1 teaspoon Cajun seasoning mix (available at most grocery stores)
1 teaspoon salt
1 teaspoon ground white pepper
2 tablespoons hot sauce (your choice, we love Cholula)
1 teaspoon Olive oil
1 cup white flour
1/2 stick salted butter
6 cups chicken stock
White rice, cooked, for serving
Green onions, chopped, for garnish
Directions:
1. De-bone the chicken and shred the meat into bite-sized pieces; then set aside.
2. Saute onions, celery, and bell pepper in butter and olive oil until they start to brown and caramelize, about 20 minutes on medium heat.
3. Next, in a large soup pot make a roux by heating 3/4 cup of olive oil and slowly whisking in 1 cup of flour; cook stirring constantly for about 10 minutes, or until roux is brown. Add the onion mixture, minced garlic, parsley, thyme, basil, ground cloves, ground allspice, cayenne, Cajun seasoning, salt, white pepper, and hot sauce. Stir to combine then add beer.
4. After allowing the gumbo to cook for a few minutes with the beer in it, add in the chicken stock. Bring to a boil and simmer for 30-60 minutes on low.
5. Add chicken and Andouille sausage and simmer for another 30-60 minutes.
Serve in a bowl over cooked white rice. Garnish with green onions.
[...] Andouille Sausage and Chicken Gumbo – This recipe is a mix of my dad’s old gumbo recipe and my flavor additions. It is [...]