Dad's Hearty Chicken and Andouille Sausage Gumbo
Embrace the warmth of winter with this comforting and flavorful Chicken and Andouille Sausage Gumbo, a cherished family recipe passed down from my dad. As my husband and I navigated the chilly winters of NYC, we quickly turned to this rich, savory dish, a staple that epitomizes the heart of Creole cooking. The combination of smoky andouille sausage, tender chicken, and a medley of fresh vegetables creates a robust broth that warms the soul. This gumbo is not just a meal; it’s an experience that brings people together—perfect with a side of crusty French bread and a splash of Tabasco for those who like a kick. For a seafood variation, simply replace the meats with shrimp and crab, and let the wondrous flavors of the sea take over. This recipe yields plenty for sharing and preserves delicious leftovers to savor later, making it an ideal choice for gatherings or a cozy night in. Dive into a bowl of history and love that heats up both the palate and the heart.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
flour
1 cup (none)
vegetable oil
1 cup (none)
green bell peppers
1 1/2 cups (diced)
celery
1 1/2 cups (diced)
yellow onions
1 1/2 cups (diced)
frozen okra
1 (16 ounce) bag (none)
low sodium chicken broth
1 (48 ounce) carton (none)
diced tomatoes
1 (28 ounce) can (none)
skinless chicken drumsticks
4 (none)
skinless chicken legs with thighs
4 (none)
andouille sausages or hot Italian sausage
4 links (none)
eggs
6 (boiled and peeled)
Instructions
1
Get a cold drink of your choice to keep you refreshed, as this process will require around 30 minutes of continuous stirring over high heat.
2
In a large heavy-bottomed stock pot, combine the flour and vegetable oil to start your roux. Set the heat to medium-high and begin stirring with a wooden spoon. Remember, only use wood to avoid melting plastic spoons. Continuously stir while scraping the bottom to prevent burning.
3
As you stir, watch the roux transform from a pale cream color to a deep chocolate brown. If it begins to smoke, reduce the heat and keep stirring until it calms down. It usually takes about three drinks for my roux to reach the perfect shade.
4
Once the roux is darkened to your liking, add in the Holy Trinity of diced green bell peppers, celery, and onions. Stir this mixture for about 8 minutes until the vegetables soften and the roux darkens further, filling your kitchen with aromatic goodness. Incorporate the frozen okra and stir until it melts into the mixture.
5
Slowly pour in the chicken broth while thoroughly mixing it with the roux to prevent it from becoming watery. Add the can of diced tomatoes with their juices, followed by the raw chicken and sausage. If the mixture seems too thick, you can add extra water. Allow the gumbo to reach a boil, then reduce the heat to a gentle simmer.
6
Meanwhile, boil the eggs in a separate pot until cooked, then cool them down and peel. Once the chicken and sausage are cooked through, carefully extract them from the pot. Remove the chicken meat from the bones, chop it into bite-sized pieces, and add it back to the gumbo along with the sausage. Skim off any foam or extra fat that rises to the surface.
7
Incorporate the boiled eggs and your choice of seasonings, then let the gumbo simmer for a while longer to meld the flavors beautifully.
8
Prepare white rice in another pot while the gumbo simmers. Serve the gumbo over the rice, generously garnish with fresh parsley if available, and accompany with crusty French bread and Tabasco sauce for those who crave an extra hit of spice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the origin of Dad's Hearty Chicken and Andouille Sausage Gumbo?
This is a cherished family recipe passed down from the author's father, originally enjoyed during chilly winters in New York City.
What are the main ingredients in this gumbo?
The main ingredients include chicken drumsticks and thighs, andouille sausage, flour, vegetable oil, the Holy Trinity of vegetables, frozen okra, and boiled eggs.
What is the 'Holy Trinity' mentioned in the recipe?
In Creole cooking, the Holy Trinity consists of a medley of diced green bell peppers, celery, and yellow onions.
How long does it take to make the roux?
The process requires approximately 30 minutes of continuous stirring over high heat to achieve the desired color.
What color should the roux be?
The roux should transform from a pale cream color to a deep chocolate brown.
What kind of oil should be used for the roux?
The recipe calls for one cup of vegetable oil to be combined with one cup of flour.
Why should I use a wooden spoon for stirring?
A wooden spoon is recommended to prevent melting plastic spoons and to effectively scrape the bottom of the pot to prevent burning.
What should I do if the roux begins to smoke?
If the roux starts to smoke, you should reduce the heat and keep stirring continuously until it calms down.
Can I substitute the meat in this recipe?
Yes, for a seafood variation, you can replace the chicken and sausage with shrimp and crab.
What type of chicken is used in the gumbo?
The recipe uses four skinless chicken drumsticks and four skinless chicken legs with thighs.
How do I prepare the chicken for the final dish?
After boiling the chicken in the broth, extract it, remove the meat from the bones, chop it into bite-sized pieces, and return it to the pot.
What kind of sausage is recommended?
The recipe suggests using four links of andouille sausage or hot Italian sausage.
How is okra used in this gumbo?
One 16-ounce bag of frozen okra is added to the vegetable mixture and stirred until it melts into the base.
Why are boiled eggs included in the recipe?
Boiled eggs are a traditional addition that melds with the flavors; they are peeled and added whole near the end of the cooking process.
What liquid is used for the broth?
The recipe uses one 48-ounce carton of low sodium chicken broth.
How do I prevent the gumbo from becoming watery?
Slowly pour in the chicken broth while thoroughly mixing it with the roux to ensure a proper thick consistency.
Should I include the tomato juices?
Yes, add the 28-ounce can of diced tomatoes along with their juices to the pot.
What should I do if the gumbo is too thick?
If the mixture seems too thick after adding the meats, you can add extra water to reach your preferred consistency.
What is the purpose of skimming the gumbo?
Skimming is done to remove any foam or extra fat that rises to the surface during the simmering process.
How should the gumbo be served?
Serve the gumbo hot over white rice, garnished with fresh parsley.
What side dishes pair well with this gumbo?
It is best accompanied by crusty French bread and Tabasco sauce for those who want extra heat.
How many eggs does the recipe require?
The recipe requires six eggs that are boiled and peeled separately.
How long do the vegetables need to cook in the roux?
The green bell peppers, celery, and onions should be stirred into the roux for about 8 minutes until softened.
Is this recipe suitable for meal prep?
Yes, it yields a large amount and preserves delicious leftovers that can be savored later.
What kind of pot should I use?
A large heavy-bottomed stock pot is necessary to handle the volume and prevent burning during the roux-making process.
Can I use hot Italian sausage instead of andouille?
Yes, hot Italian sausage is a listed alternative for the four sausage links.
Is the chicken broth low sodium?
The recipe specifically calls for low sodium chicken broth to help control the saltiness of the dish.
What is the first step in the instructions?
The first step is to get a cold drink of your choice to stay refreshed during the intensive roux-stirring process.
How do I know when the roux is finished?
The roux is finished when it reaches a dark chocolate brown shade, which the author notes usually takes 'about three drinks'.
What category of cuisine does this dish belong to?
This dish is a staple of Creole and Southern cooking.