Tuesday, January 18, 2011

chicken and andouille gumbo

i invited some of my gal friends over for a saturday night pot luck last week. i made us a batch this chicken and andouille gumbo (via making life delicious).  the secret to getting that gorgeous color of homemade gumbo is letting the roux cook for about 30 minutes (but never letting it burn) until it turns a dark caramel color. i was under a time crunch and didn't have a chance to do this all the way so mine isn't as rich in color as it should be. but that didn't stop this dish from being delicious - it was spicy, creamy/velvety, and really comforting. don't let the long list of ingredients scare you away. it really is a simple dish that comes together easily.

1/3 cup creole seasoning (found in spice section in grocery store)
5 boneless skinless chicken thighs
1 cup onions, diced
1/2 cup green bell pepper, diced
1/2 cup celery, diced
1/3 cup vegetable oil
1/2 cup unbleached all-purpose flour
12 oz. andouille sausage, skin removed and diced (about 1 1/2 cups)
6 cups cold chicken stock
3 tablespoons garlic, chopped
3 bay leaves
2 tablespoons worcestershire sauce
2 tablespoons fresh italian parsley, chopped
1/4 cup green onions, sliced
white rice
fresh french bread

preheat oven to 375 degrees. drizzle the chicken in evoo and evenly coat with about 2-3 tablespoons of the creole seasoning. bake for 20-25 minutes. remove from oven and cut into bite-sized pieces.

meanwhile mix the onion, celery, and bell pepper together. heat the oil in a dutch oven or heavy large saucepan over medium heat. whisk in the flour and continue to cook, stirring or whisking often until it is a dark caramel color. this takes about 30 minutes. add the andouille sausage, 1 tablespoon of the creole seasoning, and 1 1/2 cups of the onion/celery/bell pepper mixture. cook, stirring often, for about ten minutes or until the vegetables soften.

add the cold stock, the remaining 1/2 cup of the onion/celery/bell pepper mixture, the remaining 2 tablespoons of creole seasoning, garlic and bay leaves. bring to a boil and then down to a simmer. add the baked thighs and let it simmer for 2+ hours, stirring occasionally. about 10-15 minutes before you’re ready to serve, add the worcestershire sauce.

serve over white rice and use the french bread for dipping. garnish with fresh italian parsley.

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