This is the start of gumbo… the holy trinity and roux. Smells so delicious!
Cost: ~ $12.00 for entire batch of 6-8 servings.
Gumbo (chicken and andouille)
- 3 TB butter
- 1 TB vegetable oil
- ¼ cup flour
- *These ingredients are used to make a roux.
- 1 onion diced
- 4 celery stalks diced
- 1 bell pepper diced
- 6 cloves minced garlic
- 1 bunch scallions chopped
- 2 TB parsley
- 8 cups chicken stock
- 2 TB worstershire
- 1 TB hot sauce
- 2 boneless skinless chicken breasts diced
- 4 links andouille sausage sliced bite size
- Make a dark roux with the oil, butter, and flour. Keep heat on low. Add onion, celery, bell pepper. Cover and cook for 15 minutes on low. Add scallions, garlic, parsley, chicken stock, worstershire sauce, hot sauce, chicken, and andouille. Simmer covered for approximately 2 hours. Season to taste with salt, pepper, cajun seasoning, and extra worstershire and/or hot sauce.
- Prepare rice. Sprinkle liberally with file before topping with gumbo.
I used Applegate brand andouille for the first time, and it was really tasty. I would historically add MUCH more hot sauce, but I try to keep things tame so the little one can share. Then we heat it up on our individual servings. As with most things I make lots of different versions of this recipe. Sometimes I use a much thicker roux, so that would require doubling or tripling the roux components. I once used chicken fat for the roux as recommended by one of the New Orleans chefs. It was sinfully delicious!