Chicken Andouille Gumbo!!! When the football starts so do the gumbos!! This is probably the most popular of all the gumbos and is my personal favorite.
- 1 cp oil
- 1-1/2 cp flour
- 4 onions
- 3 bell peppers
- 1/2 bunch celery
- 1 bunch green onion
- 1/2 bunch parsley minced
- 2 tbsp minced garlic
- 4 lbs. boneless chicken thigh
- 1 stick andouille
- 2 lbs. sausage
- 5-6 smoked turkey necks
- 3 quarts chicken stock
- 2 qt +/- water as needed
- Tony’s or Cajun seasoning
- Garlic powder
- Italian herbs
- Prep all ingredients. Small or medium dice all vegetables and mince garlic. Trim and cube chicken thighs. I cut my sausage into quarters, peel the skin off my andouille, and cut into half-moons.
- In your gumbo pot, heat up cooking oil. Whisk in flour and cook roux until it’s a chocolate color. Add in trinity and cook until onions are clear, and roux is dark.
- Add in stock and start to season. Add water as needed. Add in smoked turkey necks and let this simmer for 2 hours. Skim off any grease as it comes to the top.
- In a separate pot with a little oil, brown all the meats starting with the sausage and andouille. Add these to the pot after 2 hours of simmering. Brown the chicken last and remove from pan. Use some water to get all of the burnt "gratin" from the bottom of the pot. Add to gumbo.
- Add chicken after 3 hours of cooking. Simmer for another hour.
- Taste for seasoning. After 4 hours add in green onion and parsley and cook for 10 minutes and turn off heat.
- Let sit for 20 minutes then serve over rice with potato salad on the side.