Chicken and Andouille Gumbo
 
Ingredients
  • 1 cup vegetable oil
  • 1½ cups all-purpose flour
  • 2 cups diced yellow onion
  • 2 cups diced celery
  • 1 cup diced green bell pepper
  • ¼ cup minced garlic
  • 1 (5-pound) stewing hen, cut into 8 pieces, fat trimmed
  • 1 pound andouille sausage,
  • sliced ½-inch thick
  • 3 quarts chicken stock
  • 24 small white button mushrooms
  • 1 dried bay leaf
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons kosher salt
  • 2 teaspoons Louisiana hot sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • ½ cup chopped fresh parsley
  • ½ cup chopped green onion
  • Hot cooked rice, to serve
  • Garnish: chopped fresh parsley
Instructions
  1. In a 2-gallon stockpot, heat oil over medium-high heat. Whisk in flour; cook, stirring constantly, until golden brown, about 7 minutes. Stir in yellow onion, celery, bell pepper, and garlic; cook until tender, about 3 minutes.
  2. Add in chicken and andouille; cook, stirring occasionally, until browned, about 5 minutes. Gradually stir in stock. Bring to a boil; reduce heat to medium-low. Cover and simmer, stirring occasionally, for 1 hour.
  3. Skim any fat or oil that rises to top of pot. Stir in mushrooms, bay leaf, thyme, basil, salt, hot sauce, garlic powder, and black pepper. Cook, stirring occasionally, until chicken is tender and falling apart, 1 to 2 hours more. Using a slotted spoon, remove chicken and bay leaf. Let stand until cool enough to handle, about 5 minutes. Pick meat from bones; discard bones, skin, and bay leaf. Return chicken to pot.
  4. Stir in parsley and green onion. Serve over rice. Garnish with parsley, if desired.
Notes
Note: You may boil chicken for 1 to 2 hours before beginning gumbo. Reserve stock, bone chicken, and use meat and stock in gumbo.
Recipe by Louisiana Cookin' at https://louisianacookin.com/chicken-and-andouille-gumbo/