Chicken Andouille Sausage Gumbo
Get a fashion of New Orleans delicacies at house with this savory and delicious hen andouille sausage gumbo! Smoky sausage, okra, and fragrant vegetables make this an genuine recipe appropriate for sharing.
Beautiful pot of gumbo made with hen andouille sausage
New Orleans is a melting pot of extravagant culture, considerable energy, dwell track and it’s Creole cuisine. I traveled there a couple of years again for work, and I didn’t understand it on the time, but while I had my first fashion of delicious gumbo, I was hooked! It as we speak grew to become my favourite dish from Louisiana.
A few days ago, my father-in-law passed me an fantastic gift, a 15-year-old cookbook from his go to to the Crescent City! I quick skimmed by it and discovered plenty of recipes from a few of the greatest restaurants on the time, like Commander’s Palace and Brennan’s. When I got here throughout hen Andouille sausage gumbo, I knew I needed to present it a attempt to share with you the delicious results.
How to make gumbo
Simmer hen in water till totally cooked.
Shred hen into small pieces.
Simmer okra till tender, drain, and reserve.
Make a roux by whisking butter and flour.
Saute onion, bell pepper, celery, and garlic.
Add in okra, tomatoes, and sausage.
Simmer herbs, cayenne, salt, pepper, and water.
Add chicken.
Turn off warmth and stir in filé powder.
How do you thicken gumbo with a roux?
For this recipe, a darkish brown roux is made with butter and flour to present richness and a deep toasted flavor. Roux is a vintage French method used as a thickening agent in soups, stews, and sauces. The roux is a combination of equal elements fats (animal or vegetable) and flour. There are assorted varieties of roux primarily founded on shade because it cooks; white, blond, brown and darkish brown. A generic rule of thumb is the lighter the roux, the upper the thickening power, however the least quantity of flavor.
What is the holy trinity in Creole and Cajun cooking?
It’s a combination of bell peppers, celery, and onion. It’s a Lousiana impressed mirepoix and it gives pretty aromatics, color, and taste to the gumbo. Depending on the dish, assorted ratios and quantities are used.
What makes gumbo distinct in contrast to assorted soups?
A darkish roux base blended with assorted thickening meals like okra (use pre-cut frozen okra if recent isn't available) and Zatarain’s gumbo document gives the function gumbo taste. Adding in dried thyme, basil, bay leaf, basil, cayenne pepper, and smoky Aidells Cajun andouille sausage gives it layers of taste and a spicy kick it is distinct in Creole cooking.
Are gumbo and jambalaya the similar thing?
No, gumbo is a hearty soup or stew impressed by the French bouillabaisse and named after the West African phrase for okra “guingombo.” It will be thickened with a darkish roux, okra, or document powder, or a combination. Rice is served on the edge with gumbo. Jambalaya is rooted in Spanish impression from paella, it’s a rice-based dish simmered with assorted vegetables, meats, and seafood.
Regional models or variations
In assorted elements of Lousiana, the sort of gumbo can differ. The southeastern part will be seafood primarily founded with tomatoes. While the southwestern enviornment will be meat-based with hen or andouille sausage and thickened basically with a roux. Also, some people simply serve the gumbo document on the desk rather of cooking with it.
What do you serve with gumbo?
I all the time make some fluffy steamed white rice to serve with the stew to make it a complete meal. Whipping up some freshly baked cornbread truffles is one other tasty option.
It’s difficult to withstand no longer gobbling up the entire pot, but belief me, the fashion will get even increased with leftovers the subsequent day. Make certain that while you’re cooking this, activate some New Orleans Jazz and “let the nice occasions roll (laissez les bon temps rouler)” within the kitchen!
Chicken Andouille Sausage Gumbo
Get a fashion of New Orleans delicacies at house with this savory and delicious hen andouille sausage gumbo! Smoky sausage, okra, and fragrant vegetables make this an genuine recipe appropriate for sharing.
Ingredients:
2 kilos chicken, (908g) boneless skinless breast and thigh recommended
2 quarts water, (1.9L)
1 pound okra, (454g) 1-inch slices (cut and frozen if recent isn't available)
1/2 cup water, (240ml) to prepare dinner the okra
1/2 cup unsalted butter, (114g)
1/2 cup all-purpose flour, (68g)
1 1/2 cups yellow onion, (206g) ¼ inch dice
1 1/2 cups bell pepper, (230g) ¼ inch dice, inexperienced and red
1/3 cup celery, (55g) ¼ inch dice
2 cloves garlic, minced
2 cups diced canned tomatoes, (454g, 16 ounces)
12 ounces Andouille sausage, (340g) cooked, sliced
1 bay leaf, dried
1 teaspoon thyme, dried
1 teaspoon basil, dried
1 teaspoon cayenne pepper, or chili pepper (use much less for decrease spiciness)
1/2 teaspoon black pepper
1 teaspoon kosher salt
1 tablespoon gumbo file, (5g) Zatarain's
Instructions:
In a medium-sized pot, upload hen breast and thighs and hide with 2 quarts of water. Bring water to a boil, then simmer till totally cooked about 20 to 25 minutes.
Strain water and reserve.
Remove cooked hen from pot, permit to cool, then shred into small pieces. Cover and set aside.
In a medium-sized saucepan, upload okra and ½ cup of water. Bring to a boil, then cut back warmth and cover. Simmer for 7-9 minutes till tender, stirring occasionally.
Transfer okra to a colander, drain, then reserve.
In a big pot, combine ½ cup unsalted butter and ½ cup flour. Cook over medium heat, often stirring with a whisk to make a darkish brown roux, about 15 minutes. In the final 5 minutes make certain to continuously stir so the roux would no longer burn.
Add onion, bell peppers, celery, and garlic. Sauté till vegetables are tender, about 8 to 10 minutes.
Add cooked okra, tomatoes, and sliced Andouille sausage. Cook for 10 minutes, stirring occasionally.
Add bay leaf, thyme, basil, cayenne, pepper, and salt.
Add four cups of the reserved water (from step 2), blend well. You would possibly upload extra water depending on how thick you desire the gumbo.
Simmer over medium-low heat, for approximately 30 minutes with pot loosely covered, stirring occasionally.
Add cooked shredded hen and simmer an extra 15 minutes.
Turn off heat, and slowly stir within the gumbo file. Do no longer reboil after including as this tends to make the gumbo stringy. Taste and season with extra salt and pepper as desired.
Serve over steamed rice.
Beautiful pot of gumbo made with hen andouille sausage
New Orleans is a melting pot of extravagant culture, considerable energy, dwell track and it’s Creole cuisine. I traveled there a couple of years again for work, and I didn’t understand it on the time, but while I had my first fashion of delicious gumbo, I was hooked! It as we speak grew to become my favourite dish from Louisiana.
A few days ago, my father-in-law passed me an fantastic gift, a 15-year-old cookbook from his go to to the Crescent City! I quick skimmed by it and discovered plenty of recipes from a few of the greatest restaurants on the time, like Commander’s Palace and Brennan’s. When I got here throughout hen Andouille sausage gumbo, I knew I needed to present it a attempt to share with you the delicious results.
How to make gumbo
Simmer hen in water till totally cooked.
Shred hen into small pieces.
Simmer okra till tender, drain, and reserve.
Make a roux by whisking butter and flour.
Saute onion, bell pepper, celery, and garlic.
Add in okra, tomatoes, and sausage.
Simmer herbs, cayenne, salt, pepper, and water.
Add chicken.
Turn off warmth and stir in filé powder.
How do you thicken gumbo with a roux?
For this recipe, a darkish brown roux is made with butter and flour to present richness and a deep toasted flavor. Roux is a vintage French method used as a thickening agent in soups, stews, and sauces. The roux is a combination of equal elements fats (animal or vegetable) and flour. There are assorted varieties of roux primarily founded on shade because it cooks; white, blond, brown and darkish brown. A generic rule of thumb is the lighter the roux, the upper the thickening power, however the least quantity of flavor.
What is the holy trinity in Creole and Cajun cooking?
It’s a combination of bell peppers, celery, and onion. It’s a Lousiana impressed mirepoix and it gives pretty aromatics, color, and taste to the gumbo. Depending on the dish, assorted ratios and quantities are used.
What makes gumbo distinct in contrast to assorted soups?
A darkish roux base blended with assorted thickening meals like okra (use pre-cut frozen okra if recent isn't available) and Zatarain’s gumbo document gives the function gumbo taste. Adding in dried thyme, basil, bay leaf, basil, cayenne pepper, and smoky Aidells Cajun andouille sausage gives it layers of taste and a spicy kick it is distinct in Creole cooking.
Are gumbo and jambalaya the similar thing?
No, gumbo is a hearty soup or stew impressed by the French bouillabaisse and named after the West African phrase for okra “guingombo.” It will be thickened with a darkish roux, okra, or document powder, or a combination. Rice is served on the edge with gumbo. Jambalaya is rooted in Spanish impression from paella, it’s a rice-based dish simmered with assorted vegetables, meats, and seafood.
Regional models or variations
In assorted elements of Lousiana, the sort of gumbo can differ. The southeastern part will be seafood primarily founded with tomatoes. While the southwestern enviornment will be meat-based with hen or andouille sausage and thickened basically with a roux. Also, some people simply serve the gumbo document on the desk rather of cooking with it.
What do you serve with gumbo?
I all the time make some fluffy steamed white rice to serve with the stew to make it a complete meal. Whipping up some freshly baked cornbread truffles is one other tasty option.
It’s difficult to withstand no longer gobbling up the entire pot, but belief me, the fashion will get even increased with leftovers the subsequent day. Make certain that while you’re cooking this, activate some New Orleans Jazz and “let the nice occasions roll (laissez les bon temps rouler)” within the kitchen!
Chicken Andouille Sausage Gumbo
Get a fashion of New Orleans delicacies at house with this savory and delicious hen andouille sausage gumbo! Smoky sausage, okra, and fragrant vegetables make this an genuine recipe appropriate for sharing.
Ingredients:
2 kilos chicken, (908g) boneless skinless breast and thigh recommended
2 quarts water, (1.9L)
1 pound okra, (454g) 1-inch slices (cut and frozen if recent isn't available)
1/2 cup water, (240ml) to prepare dinner the okra
1/2 cup unsalted butter, (114g)
1/2 cup all-purpose flour, (68g)
1 1/2 cups yellow onion, (206g) ¼ inch dice
1 1/2 cups bell pepper, (230g) ¼ inch dice, inexperienced and red
1/3 cup celery, (55g) ¼ inch dice
2 cloves garlic, minced
2 cups diced canned tomatoes, (454g, 16 ounces)
12 ounces Andouille sausage, (340g) cooked, sliced
1 bay leaf, dried
1 teaspoon thyme, dried
1 teaspoon basil, dried
1 teaspoon cayenne pepper, or chili pepper (use much less for decrease spiciness)
1/2 teaspoon black pepper
1 teaspoon kosher salt
1 tablespoon gumbo file, (5g) Zatarain's
Instructions:
In a medium-sized pot, upload hen breast and thighs and hide with 2 quarts of water. Bring water to a boil, then simmer till totally cooked about 20 to 25 minutes.
Strain water and reserve.
Remove cooked hen from pot, permit to cool, then shred into small pieces. Cover and set aside.
In a medium-sized saucepan, upload okra and ½ cup of water. Bring to a boil, then cut back warmth and cover. Simmer for 7-9 minutes till tender, stirring occasionally.
Transfer okra to a colander, drain, then reserve.
In a big pot, combine ½ cup unsalted butter and ½ cup flour. Cook over medium heat, often stirring with a whisk to make a darkish brown roux, about 15 minutes. In the final 5 minutes make certain to continuously stir so the roux would no longer burn.
Add onion, bell peppers, celery, and garlic. Sauté till vegetables are tender, about 8 to 10 minutes.
Add cooked okra, tomatoes, and sliced Andouille sausage. Cook for 10 minutes, stirring occasionally.
Add bay leaf, thyme, basil, cayenne, pepper, and salt.
Add four cups of the reserved water (from step 2), blend well. You would possibly upload extra water depending on how thick you desire the gumbo.
Simmer over medium-low heat, for approximately 30 minutes with pot loosely covered, stirring occasionally.
Add cooked shredded hen and simmer an extra 15 minutes.
Turn off heat, and slowly stir within the gumbo file. Do no longer reboil after including as this tends to make the gumbo stringy. Taste and season with extra salt and pepper as desired.
Serve over steamed rice.
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