Tags
Andouille, Cajun, Cajun Seasoning, chicken and andouille gumbo, Creole, Gumbo, gumbo weather, Louisiana, Rice, Roux, Thanksgiving, The Cabin Restaurant
Thanksgiving is just around the corner, and gumbo weather has made its way into Louisiana, which gives you two perfect reasons to make a big, hearty pot of Chicken and Andouille Gumbo! Below is The Cabin Restaurant‘s recipe for its gumbo, which will warm your soul and serve as a perfect complement to your Thanksgiving Day feast:
Serves 8
Ingredients
1/2 cup Vegetable oil
1 gal Water
8 Boneless Chicken thighs, cut bite size
1 Lb. Andouille cut 1/4” thick (remove the casing)
1 med Onion chopped
1/2 Stalk celery chopped
1/2 Bell pepper chopped
1 1/2 oz. Cajun Seasoning
1/3 oz. Granulated garlic
1/2 tsp Black Pepper
1 tsp Salt
2 ea. Bay Leaves
Roux Made from 1/2 cup flour and 1/3 cup oil
Method
Brown Chicken in oil (remove to a plate)
Add roux (while scraping browned bits from pot)
Add Water and bring to a hard boil with bay leaves stirring to dissolve Roux (1/2 hour)
Add Vegetables and Seasonings, boil another 1/2 hour
Add Chicken and Andouille and simmer 1 hour more
Remove from heat and let rest covered 1/2 hour before serving
Serve with a heaping spoonful of rice
Note: Gumbo is always better when served the next day. So if time permits, make it the day before. When heating the next day, bring it to a boil then lower the heat and simmer before serving
