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Chicken and andouille sausage gumbo recipe
Posted on 11/1/21 at 9:06 am
Posted on 11/1/21 at 9:06 am
I’m looking for a basic recipe as a framework this week. The recipe in the linked cookbook sucks as it only calls for 1 tablespoon of flour to make the roux. That doesn’t seem legit at all. I will just make it without a recipe But my main question is do you brown the sausage and then remove it and add it back in in the last 30 minutes of cooking or do you let it roll with the stock/roux for an hour or so before adding the chicken?
13
Posted on 11/1/21 at 9:10 am to tewino
Let it roll. You want them good oils to saturate the gumbo. And as far as the roux goes use 1:1 oil to flour
Posted on 11/1/21 at 9:16 am to tewino
quote:
my main question is do you brown the sausage and then remove it and add it back in in the last 30 minutes of cooking or do you let it roll with the stock/roux for an hour or so before adding the chicken?
I do the former.
Posted on 11/1/21 at 9:22 am to tewino
quote:
let it roll with the stock/roux for an hour or so before adding the chicken?
Posted on 11/1/21 at 10:20 am to tewino
I don't use a ton of flour, and none of it the traditional way. Your end goal is to create something dark, thick, and smokey. It doesn't really matter how you get there, and there are quite a few easier ways.
1. Microwave your flour and stir every 10-20 seconds (never tried this)
2. Bake your flour 45m at 400, stir every 10-15 (tried this and it works fine, far less grease and effort)
This one is my favorite:
3. Coat your meats, esp the chicken, with a nice dusting of flour and seasoning like Tony's or Cavender's. Brown it in the dutch oven on med-high heat so as to cook the surface and create a lot of gratin, but not cook it through. Turn the meat only once, as that gratin/fond builds up as you let it sit. Don't put a ton of meat in at once, either, as the water in the meat will come out as steam and start a steam-cooking process. You aren't steam cooking (this problem comes out with scallops too). You're just browning meat.
Every time you change out the meat, drop in a couple tbsp of cheap white wine to deglaze the crud, scrape a bit with your spatula.
Set your meat aside but leave all the crud and small remnants in and cook down your holy trinity. From this point stick with the usual gumbo process. You will have a very dark and smokey gumbo with less grease and less work, and the meat will be very tender.
1. Microwave your flour and stir every 10-20 seconds (never tried this)
2. Bake your flour 45m at 400, stir every 10-15 (tried this and it works fine, far less grease and effort)
This one is my favorite:
3. Coat your meats, esp the chicken, with a nice dusting of flour and seasoning like Tony's or Cavender's. Brown it in the dutch oven on med-high heat so as to cook the surface and create a lot of gratin, but not cook it through. Turn the meat only once, as that gratin/fond builds up as you let it sit. Don't put a ton of meat in at once, either, as the water in the meat will come out as steam and start a steam-cooking process. You aren't steam cooking (this problem comes out with scallops too). You're just browning meat.
Every time you change out the meat, drop in a couple tbsp of cheap white wine to deglaze the crud, scrape a bit with your spatula.
Set your meat aside but leave all the crud and small remnants in and cook down your holy trinity. From this point stick with the usual gumbo process. You will have a very dark and smokey gumbo with less grease and less work, and the meat will be very tender.
This post was edited on 11/1/21 at 10:22 am
Posted on 11/1/21 at 10:37 am to tewino
I let it roll.
Posted on 11/1/21 at 10:59 am to tewino
quote:
Chicken and andouille sausage gumbo recipe
quote:
looking for a basic recipe
You've come to the wrong board haha.
I use Paul prudhommes recipe.
Posted on 11/1/21 at 11:13 am to whatiknowsofar
quote:
I use Paul prudhommes recipe.
His fried chicken recipe from the TD Cookbook? I use that one as well
Posted on 11/1/21 at 11:19 am to whatiknowsofar
quote:
I use Paul prudhommes recipe
It's fantastic.
Posted on 11/1/21 at 11:21 am to tewino
This is my go to recipes:
1 pound (4 sticks) unsalted butter
3 cups all-purpose flour
2 red bell peppers, diced
2 green bell peppers, diced
2 medium onions, diced
2 celery stalks, diced
1 1/4 gallons (20 cups) chicken stock
2 pounds andouille sausage, cut into 1/4-inch-thick slices
2 tablespoons Creole seasoning
2 tablespoons kosher salt plus additional to taste
1 teaspoon ground black pepper
1 teaspoon dried hot red pepper flakes
1 teaspoon chili powder
1 teaspoon dried thyme
1 tablespoon minced garlic
2 bay leaves
a 3 1/2 pound chicken, roasted and boned
hot sauce to taste
boiled rice
In a large stockpot melt butter over low heat. Gradually add 1 cup flour, stirring constantly with a wooden spoon, and cook, stirring constantly, 30 seconds. Add 1 cup flour and stir constantly 30 seconds. Add remaining cup flour and stir constantly 30 seconds. Continue to cook roux, stirring constantly, until it is the color of dark mahogany, about 45 minutes to 1 hour.
Add bell peppers and stir constantly 30 seconds. Add onions and celery and stir constantly 30 seconds. Gradually add stock to roux, stirring constantly with a wooden spoon to prevent lumps. Add andouille, Creole seasoning, salt, black pepper, red pepper flakes, chili powder, thyme, garlic, and bay leaves and bring to a boil. Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirring occasionally.
Add chicken meat and simmer 15 minutes. Adjust seasoning with salt and hot sauce. Serve over rice.
1 pound (4 sticks) unsalted butter
3 cups all-purpose flour
2 red bell peppers, diced
2 green bell peppers, diced
2 medium onions, diced
2 celery stalks, diced
1 1/4 gallons (20 cups) chicken stock
2 pounds andouille sausage, cut into 1/4-inch-thick slices
2 tablespoons Creole seasoning
2 tablespoons kosher salt plus additional to taste
1 teaspoon ground black pepper
1 teaspoon dried hot red pepper flakes
1 teaspoon chili powder
1 teaspoon dried thyme
1 tablespoon minced garlic
2 bay leaves
a 3 1/2 pound chicken, roasted and boned
hot sauce to taste
boiled rice
In a large stockpot melt butter over low heat. Gradually add 1 cup flour, stirring constantly with a wooden spoon, and cook, stirring constantly, 30 seconds. Add 1 cup flour and stir constantly 30 seconds. Add remaining cup flour and stir constantly 30 seconds. Continue to cook roux, stirring constantly, until it is the color of dark mahogany, about 45 minutes to 1 hour.
Add bell peppers and stir constantly 30 seconds. Add onions and celery and stir constantly 30 seconds. Gradually add stock to roux, stirring constantly with a wooden spoon to prevent lumps. Add andouille, Creole seasoning, salt, black pepper, red pepper flakes, chili powder, thyme, garlic, and bay leaves and bring to a boil. Simmer gumbo, uncovered, 45 minutes, skimming off any fat and stirring occasionally.
Add chicken meat and simmer 15 minutes. Adjust seasoning with salt and hot sauce. Serve over rice.
Posted on 11/1/21 at 11:27 am to tewino
Donald Link's recipe is the best one out there imo.
quote:
Ingredients
1 1/4 cups plus 2 tbsp. canola oil
1 (3 1/2–4 lb.) chicken, cut into 8 pieces
2 1/2 tsp. freshly ground black pepper
Kosher salt, to taste
2 cups flour
1 1/2 tsp. dark chile powder
1 1/2 tsp. filé powder
1 tsp. cayenne
1 tsp. ground white pepper
1 tsp. paprika
3 cloves garlic, minced
3 stalks celery, minced
1 green bell pepper, minced
1 jalapeño, minced
1 poblano pepper, minced
1 yellow onion, minced
12 cups chicken stock
1 lb. andouille, halved and sliced
12 oz. okra, trimmed and sliced 1/2? thick
Sliced scallions, for garnish
Cooked white rice, for serving
Instructions
Heat 1 1/4 cups oil in an 8-qt. Dutch oven until a deep-fry thermometer reads 350°. Season chicken with 1 tsp. black pepper and salt; toss with 1/2 cup flour. Working in batches, fry chicken until golden; transfer to paper towels to drain.
Add remaining flour to Dutch oven; whisk until smooth. Reduce heat to medium-low; cook, whisking, until color of roux is dark chocolate, 1–1 1/2 hours. Add remaining black pepper, the chile and filé powders, cayenne, white pepper, paprika, garlic, celery, bell pepper, jalapeño, poblano, and onion; cook until soft, 10–12 minutes. Add stock; boil. Reduce heat to medium-low; cook, stirring occasionally and skimming fat as needed, until slightly thickened, about 30 minutes. Add reserved chicken; cook until chicken is cooked through, about 45 minutes. Add andouille; cook until chicken is falling off the bone, about 1 hour.
Using tongs, transfer chicken to a cutting board and let cool slightly; shred, discarding skin and bones, and return to pot. Heat remaining oil in a 12? skillet over medium-high. Cook okra until golden brown and slightly crisp, 8–10 minutes, then stir into gumbo; cook 15 minutes. Garnish with scallions; serve with rice.
Posted on 11/1/21 at 11:49 am to tewino
I brown the sausage and remove it… then add it once simmering for about 30 min… if you brown, then bring to boil then simmer, sausage turns to rubber and loses flavor
Posted on 11/1/21 at 2:51 pm to tewino
I've always thought And the Valley Shook has a pretty good gumbo recipe to start from if you don't already have your ways set.
And the Valley Shook Gumbo
Also, I think the most important part of gumbo, from a flavor standpoint, is the sausage you use. It's the one ingredient that varies most. You can make the best gumbo in the world and swap some Hillshire Farms in for the sausage and you're going to end up with a pot of sad. The sausage you use and how you build the other flavors around it matters; chicken is just chicken. The only reason chicken got top billing is because it had a better agent.
And the Valley Shook Gumbo
Also, I think the most important part of gumbo, from a flavor standpoint, is the sausage you use. It's the one ingredient that varies most. You can make the best gumbo in the world and swap some Hillshire Farms in for the sausage and you're going to end up with a pot of sad. The sausage you use and how you build the other flavors around it matters; chicken is just chicken. The only reason chicken got top billing is because it had a better agent.
This post was edited on 11/1/21 at 3:23 pm
Posted on 11/1/21 at 4:09 pm to TigerstuckinMS
quote:
Also, I think the most important part of gumbo, from a flavor standpoint, is the sausage you use. It's the one ingredient that varies most. You can make the best gumbo in the world and swap some Hillshire Farms in for the sausage and you're going to end up with a pot of sad. The sausage you use and how you build the other flavors around it matters; chicken is just chicken. The only reason chicken got top billing is because it had a better agent.
What's the best mail order andouille sausage for gumbo?
Posted on 11/1/21 at 4:10 pm to tewino
I think the most important part of gumbo is the stock you use. Sausage is important too but the stock is most important. I've had some pretty good gumbo made with Hillshire Farms sausage. I wouldn't use it myself. I use andouille sausage from Jacob's in Laplace and ham stock in mine.
Posted on 11/1/21 at 4:52 pm to KosmoCramer
quote:
What's the best mail order andouille sausage for gumbo?
Can't really help you there, man. I just have to drive to the store to get great andouille. I'd say that your best bets if you're looking online are going to be stuff from either the areas around the river from LaPlace down to Des Allemands in the SE part of the state, or around the Robert's Cove to Ville Platte corridor in the South Central part of the state.
Basically, if Germans settled in an area alongside the Cajuns, you're going to find some spectacular sausages being made in those places.
This post was edited on 11/1/21 at 4:54 pm
Posted on 11/2/21 at 8:52 am to KosmoCramer
quote:
What's the best mail order andouille sausage for gumbo?
prolly rabideauxs from sams club if you can get in your area.
if not call some of the specialty meat places around Laffeyette area.
Posted on 11/2/21 at 9:43 am to KosmoCramer
Posted on 11/2/21 at 1:32 pm to GeauxTigers0107
I emailed them, thanks!
Posted on 11/2/21 at 2:13 pm to KosmoCramer
Unless I've got Teets in the freezer from a recent trip to Ville Platte, I'm using Rabideauxs
This post was edited on 11/2/21 at 2:15 pm
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