Chicken and Andouille Gumbo

Serves about 4 peeps

I don’t pretend to be from the Gulf, but this is a damned good gumbo recipe! I only make this about once every 3 months, but it’s a hit with my family every single time…..and as many of you know, as a mom and wife, when you make something everyone loves it’s the ultimate mom-rush! I sub in CauliRice for regular white rice, but it is SUPER delish either way.

Ingredients:

Enough cooked white rice for 4 servings…just follow the instructions on whichever you use

3 lbs. boneless/skinless chicken thighs, cut into 1” pieces and seasoned with S&P

12 oz. Andouille sausage, sliced

6 TBSP butter

10 TBSP Plain old flour

Step 1—In large-ish pot, brown Andouille and chicken thighs. Reduce heat to medium-low and remove meats with slotted spoon to retain drippings. Set aside on a plate in your refrigerator.

Step 2—Add butter to pan and allow to melt. Once melted, add flour and begin to stir. You are now beginning to make a roux as a base for building your gumbo. You will be here for awhile. Drag up a kitchen stool, make a cup of tea, and stretch out your forearms……this will continue for as long as it takes to get it to a rich, dark, golden brown.

………about halfway there…….still stirring……….

2 celery stalks, diced

1 green bell pepper, diced

1 medium onion, diced

3 cloves garlic, smashed and minced

2 TBSP Cajun’s Choice Blackening Spice

4 c. good quality chicken stock

1.5 c. frozen cut okra

S & P to taste

Step 3—In a sauté pan over medium heat, quickly sauté the celery, onion, pepper, and garlic until starting to become transparent.

Step 4—Once roux reaches a medium-dark, rich golden brown, add blackening spice and chicken stock and stir well.

Step 5—Add okra and bring to a slow simmer. Allow to simmer for about an hour to thicken up.

Serve over white rice/CauliRice, slivered scallions, and with LIBERAL amounts of Crystal hot sauce!