Recipe Information
The most important thing about making a roux is not to overthink it. Keep stirring it. If it starts to go too fast, take it off the heat. And mostly, have fun. In the end, it’s cooking, and it’s supposed to be fun. Below is my recipe for chicken and sausage gumbo. In Louisiana, we use andouille sausage, but if you can’t find that where you live, any good smoked sausage will do. Filé powder, which is ground sassafras root, is a thickener and an aromatic, but if you can’t find it, it’s okay to omit. So, relax and enjoy the process. And don’t burn the roux.
Ingredients
1 ½ cup canola oil
1 ½ cup AP flour
4 cups onions, diced
2 cups celery, diced
2 cups green bell peppers, diced
1 tablespoon minced garlic
1 lb andouille sausage (sliced lengthwise and then cut in ¼-inch thick half moons)
1 tablespoon salt
1 tablespoon filé powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
½ teaspoon white pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon chili powder
1 tablespoon dried thyme
1 teaspoon dried oregano
4 quarts of chicken stock
3 bay leaves
1.5 lb roasted chicken, diced or shredded (tip, store-bought rotisserie works well here)
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
4 cups cooked rice (to serve with)
1 cup green onions, sliced
Preparation
Step One
Over medium heat, heat oil in a heavy bottomed 8 quart Dutch oven. When oil starts to shimmer, add the flour, whisking constantly.
Step Two
Cook the flour until it goes from peanut butter color to a chocolate stage. At this point, add the onions. The roux will thicken up and turn a dark chocolate color.
Step Three
Keep stirring with a wooden spoon for about five minutes, then add the celery, and the bell peppers. Stir for another five minutes, then add the andouille sausage and the salt, spices and herbs. Slowly add the chicken stock, stirring to incorporate.
Step Four
Add the bay leaves and chicken and bring to a boil then reduce to a simmer. Stir to make sure the roux doesn’t stick to the bottom of the pot and scorch.
Step Five
Simmer gumbo for one to two hours, until it thickens to a velvety texture and coats the back of a spoon. Taste for seasoning and finish with hot sauce and Worcestershire sauce, and serve immediately over cooked white rice and topped with green onions.
