cHICKEN & aNDOUILLE gUMBO
About this Recipe
Brad’s secret recipe. Good for cold days, holidays or as any good Cajun will tell you…gumbo is good any day!
- 2 Pounds boneless skinless chicken thighs
- 1 package French Settlement Andouille
- 16 oz seasoning blend
- 3/4 cup flour
- 3/4 cup oil
- 2 bay leaves
- 8oz garlic
- 1/2 gallon water
- 2 quarts chicken stock
- Red Pepper
- Kitchen Bouquet
Dice 2lbs of boneless, skinless thighs in 1 ½ inch cubes. Do not trim the fat, because this enhances the flavor. Slice French Settlement Andouille in 1/4 to 1/2″ slices.
Heat 5qt pot on medium heat and add flour and oil.
Stir constantly until desired darkness (we usually like the color similar to chocolate pudding. If you desire less of a rich flavor, cook to a lighter color)
Once desired color of roux is achieved, add water, chicken stock, chicken thighs, French Settlement Andouille, seasoning blend, garlic and bay leaves.
Add Kitchen Bouquet until you achieve the right color.
Add a light mixture of salt, pepper and red pepper. Do not add too much at this time, because you will get flavor and seasoning from the meats. You can always add extra seasoning at the end.
Bring to a boil, stirring occasionally.
Once gumbo comes to a boil, reduce to a low/medium heat and cover.
Stir every 10-15 minutes.
After 1 ½ – 2 hours, taste and add salt, pepper and red pepper if needed.
Using a large spoon, skim the top to remove excess grease.
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16685 Loflin Lane
French Settlement, Louisiana