Louisiana Chicken and Andouille Gumbo
The Quirky Foodster Team
Ingredients
- Vegetable oil — 120 ml (1/2 cup)
- All-purpose flour — 120 g (1 cup)
- Large yellow onion, diced — 1
- Celery stalks, diced — 2
- Green bell pepper, diced — 1
- Garlic cloves, minced — 3
- Andouille sausage, sliced — 400 g (14 oz)
- Boneless chicken thighs, cut into chunks — 800 g (1.75 lb)
- Chicken stock — 1.5 L (6 cups)
- Okra, sliced — 200 g (1 1/2 cups)
- Smoked paprika — 5 g (1 tsp)
- Bay leaves — 2
- Cayenne pepper — 3 g (1/2 tsp)
- Salt and black pepper, — to taste
- Cooked white rice, to serve
- Fresh parsley and spring onion, chopped, for garnish
Method
- Heat the oil in a large pot over medium heat and whisk in the flour to make a roux. Cook, stirring constantly, for 20–30 minutes until it reaches a deep brown colour, similar to milk chocolate.
- Add the onion, celery and bell pepper (the 'holy trinity') to the roux and cook for 5 minutes until softened.
- Stir in the garlic and cook for 1 minute more.
- Add the andouille sausage and chicken, stirring to coat in the roux mixture.
- Gradually pour in the chicken stock, whisking to prevent lumps, then add the okra, paprika, bay leaves and cayenne.
- Bring to a simmer and cook uncovered for 45–60 minutes, stirring occasionally, until thickened and the chicken is tender.
- Season with salt and pepper, remove the bay leaves, and serve ladled over white rice, garnished with parsley and spring onion.
Introduction: Cultural Background Gumbo is Louisiana's signature dish, blending West African, French, Spanish and Native American culinary traditions.
Cultural Background: Cultural Background Gumbo is Louisiana's signature dish, blending West African, French, Spanish and Native American culinary traditions. Its name is believed to derive from the West African word for okra, one of the dish's traditional thickeners, alongside the French roux and Native American filé powder. Gumbo reflects the rich, layered Creole and Cajun heritage of southern Louisiana and is central to celebrations like Mardi Gras.
Tips: Stir the roux constantly and patiently — a dark roux is what gives gumbo its signature colour and nutty depth of flavour. Keep the heat moderate while making the roux; it burns easily once it starts to darken.
Variations: Add shrimp during the last 5 minutes of cooking for a seafood and chicken gumbo. Vegan version: replace chicken and sausage with mushrooms, jackfruit and plant-based smoked sausage, use vegetable stock, and make the roux with oil as written.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months (flavour deepens with time).
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, adding a splash of stock if too thick.
FAQs:
Q: What is a roux and why does it take so long?
A: A roux is flour cooked in fat, used to thicken and flavour the gumbo; a dark roux requires slow, constant cooking to develop its colour without burning.
Q: Can I use filé powder instead of okra?
A: Yes, filé powder (ground sassafras leaves) can be stirred in at the end of cooking as an alternative or additional thickener.
- Vegetable oil — 120 ml (1/2 cup)
- All-purpose flour — 120 g (1 cup)
- Large yellow onion, diced — 1
- Celery stalks, diced — 2
- Green bell pepper, diced — 1
- Garlic cloves, minced — 3
- Andouille sausage, sliced — 400 g (14 oz)
- Boneless chicken thighs, cut into chunks — 800 g (1.75 lb)
- Chicken stock — 1.5 L (6 cups)
- Okra, sliced — 200 g (1 1/2 cups)
- Smoked paprika — 5 g (1 tsp)
- Bay leaves — 2
- Cayenne pepper — 3 g (1/2 tsp)
- Salt and black pepper, — to taste
- Cooked white rice, to serve
- Fresh parsley and spring onion, chopped, for garnish
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