Heritage Chicken and Andouille Sausage Gumbo
Experience the rich and complex flavors of New Orleans with this Heritage Chicken and Andouille Sausage Gumbo. Inspired by the vibrant culture and culinary traditions of my childhood city, this recipe draws upon time-honored techniques to create a deeply satisfying dish that celebrates the duality of the region's Creole and Cajun influences. The dark, velvety roux melds perfectly with tender pieces of chicken and spicy andouille sausage, creating a fragrant and soulful stew that evokes memories of family gatherings and festive celebrations. Serve it over steaming rice and enjoy the warmth and comfort of this iconic dish, made to bring people together.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Oil
1 cup (for frying)
Flour
1 cup (for roux)
Onions
2 large (chopped)
Bell Peppers
2 (chopped)
Celery
4 ribs (chopped)
Garlic
4-6 cloves (minced)
Chicken Stock
4 quarts (homemade or store-bought)
Bay Leaves
2 (whole)
Creole Seasoning
2 teaspoons (to taste)
Dried Thyme
1 teaspoon (leaves)
Salt
to taste (for seasoning)
Black Pepper
to taste (freshly ground)
Whole Chicken
1 large (cut into pieces)
Andouille Sausage
2 lbs (or smoked sausage, cut into 1/2-inch pieces)
Scallion Tops
1 bunch (chopped)
Fresh Parsley
2/3 cup (chopped)
File Powder
to taste (added before serving)
Instructions
1
Begin by seasoning the chicken pieces generously with salt, freshly ground black pepper, and Creole seasoning. In a large, heavy-bottomed pot, heat half of the oil over medium-high heat. Add the seasoned chicken and brown on all sides, about 5–7 minutes. Remove the chicken and set aside.
2
In the same pot, add the remaining oil and the andouille sausage. Cook until browned, about 5 minutes. Remove the sausage from the pot and leave any rendered fat behind. Reserve the meats for later.
3
In the same pot, reduce the heat to medium and whisk in the flour. Stir constantly to create a roux, cooking until it reaches a dark reddish-brown color, reminiscent of coffee or dark chocolate. This process can take 20–30 minutes, so ensure that you are attentive to avoid burning.
4
Once your roux is at the desired color, add the chopped onions, bell peppers, celery, and minced garlic. Stir quickly to combine; this will also halt the cooking of the roux. Continue to cook the mixture for about 4–5 minutes, stirring frequently.
5
Gradually add in the chicken stock, stirring well to prevent any lumps from forming. Return the browned chicken and andouille sausage to the pot, and add the bay leaves, Creole seasoning, dried thyme, salt, and black pepper. Bring the mixture to a rolling boil.
6
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1 hour, stirring occasionally and skimming off excess fat as needed. The flavors will deepen and meld beautifully during this time.
7
After an hour, stir in the chopped green onion tops and fresh parsley. Allow the gumbo to heat through for an additional 5 minutes. Just before serving, sprinkle file powder to taste—this will enhance the flavor and also act as a thickening agent.
8
To serve, ladle the gumbo over fluffy white rice in large shallow bowls. Accompany with crispy French bread and your favorite beer for a complete New Orleans dining experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Heritage Chicken and Andouille Sausage Gumbo?
Heritage Chicken and Andouille Sausage Gumbo is a rich, New Orleans-inspired stew that combines a dark roux with chicken, spicy sausage, and the 'holy trinity' of vegetables for a deeply flavorful meal.
What are the primary proteins in this gumbo?
The main proteins used are a whole chicken cut into pieces and two pounds of andouille or smoked sausage.
What ingredients are needed for the gumbo roux?
The roux is made from an equal ratio of oil and flour, specifically one cup of each.
How long does it take to cook the roux?
The roux takes approximately 20 to 30 minutes of constant stirring to reach the desired dark reddish-brown color.
What color should the gumbo roux be?
The roux should be a dark reddish-brown, similar to the color of coffee or dark chocolate.
What is the 'holy trinity' of vegetables in this recipe?
The holy trinity consists of chopped onions, bell peppers, and celery.
How many garlic cloves are used?
The recipe calls for 4 to 6 minced cloves of garlic.
When should the vegetables be added to the pot?
Add the onions, bell peppers, celery, and garlic once the roux reaches its dark chocolate color to stop the cooking process.
What kind of stock is recommended for this gumbo?
You can use four quarts of either homemade or store-bought chicken stock.
How do you season the chicken before cooking?
Season the chicken pieces generously with salt, freshly ground black pepper, and Creole seasoning.
How long should you brown the chicken?
The chicken should be browned on all sides for about 5 to 7 minutes before being set aside.
What is the cooking time for the andouille sausage?
The sausage should be browned for approximately 5 minutes until it is well-seared.
What herbs are used in the simmering stage?
The simmering stage uses bay leaves and dried thyme leaves for aromatic depth.
How long must the gumbo simmer?
The gumbo should simmer for about one hour on low heat to allow the flavors to meld.
Is it necessary to skim the gumbo while it simmers?
Yes, you should occasionally skim off any excess fat that rises to the surface during the simmering process.
When do you add the fresh parsley and scallions?
Stir in the chopped green onion tops and fresh parsley after the one-hour simmer, allowing them to heat through for 5 minutes.
What is file powder and how is it used?
File powder is made from dried sassafras leaves; it is added just before serving to thicken the gumbo and add a unique earthy flavor.
What is the best way to serve Heritage Chicken Gumbo?
Ladle the hot gumbo over fluffy white rice in large shallow bowls.
What side dishes go well with this gumbo?
It is traditionally served with crispy French bread and your favorite beer.
Can I substitute andouille sausage?
If andouille is unavailable, you can use any high-quality smoked sausage cut into half-inch pieces.
How much Creole seasoning is required?
The recipe uses two teaspoons of Creole seasoning, though you can adjust this to your personal taste.
What kind of pot is best for making gumbo?
A large, heavy-bottomed pot is essential for maintaining even heat while browning the meats and stirring the roux.
How much chicken stock is used in total?
The recipe requires 4 quarts of chicken stock added gradually to the roux mixture.
Does the recipe use both Creole and Cajun influences?
Yes, the description notes that it celebrates the duality of both Creole and Cajun culinary traditions.
Why must you whisk the roux constantly?
Constant whisking is necessary to prevent the flour from burning, which would ruin the flavor of the entire dish.
How much fresh parsley is used?
The recipe calls for 2/3 cup of chopped fresh parsley.
What type of oil should be used for the roux?
A standard cooking oil suitable for high heat is used to create the roux base.
How should the celery be prepared?
Four ribs of celery should be chopped for inclusion in the vegetable mix.
How many bay leaves are needed?
Two whole bay leaves are added to the pot during the boiling and simmering process.
Should the pot be covered while simmering?
Yes, once the gumbo reaches a boil, reduce the heat to low and cover the pot for the one-hour simmer.