I truly love gumbo and I order it
whenever I see it on the menu —
it’s never the same anywhere!
We have a couple of Gumbo recipes that are our favorites
and I’m sharing this one with you today–It is so very delicious!
Fried Pies & Fireflies Chicken & Andouille Gumbo
1 pound of chicken breast
16 oz chicken broth
salt & pepper
1/2 cup oil
1 cup all purpose flour
1 onion, chopped
2 stalks celery, chopped
1 bell pepper, chopped
4 cloves of garlic, minced
1/2 cup green onion, chopped
1/4 cup parsley, finely chopped
1 lb andouille sausage, cut in small hunks
2 TBSP Gumbo file’
2 TBSP or more–depending on your gumbo heat preference–Slap Yo Momma Cajun Seasoning–
or Cajun Seasoning of your choice
Begin by boiling the chicken breast in the chicken broth
until the breasts are fork tender–about 45 minutes to an hour.
Remove from the broth and shred with a knife and fork.
Set aside the chicken and the broth for later.
Make the roux by adding the oil to
a 6 quart pot, stirring in the flour.
It will be a sticky paste at first, but over medium to
medium high heat, stir constantly until it becomes more liquid.
Stir for a very long time, taking care not to burn–
you may have to adjust your heat from time to time.
You want the roux to become a deep caramel color.
Just remember–this is the most important step of the gumbo
so attention and patience is a must!
When your roux is to your liking, add
the chopped veggies, minced garlic, green onion and parsley.
The vegetables will soak up the roux, so stir well.
Reduce your heat and cover so that the vegetables
can sweat and soften about 20 minutes or so.
Add the sausage and grind a bit with a wooden spoon–
this is my preference because I don’t like
large hunks of sausage in my gumbo.
Add the chicken breasts and the broth.
Next, add the seasonings and stir well.
Bring to a low boil, reduce heat, cover and simmer for 1 1/2 hours.
We serve it over Jasmine Rice–our favorite!
My best friend’s husband & my very favorite catering partner, taught me how to make perfect rice the other day!
Boil the water as per the directions, add the rice,
bring back to a boil, reduce the heat to low and cover with a lid.
Turn the heat off and let sit for 25 minutes.
This method makes the most perfect, tender and fluffy rice!
It’s then done when your gumbo is ready to serve over it.
Love that I’m always learning new and easy ways
to cook dishes I’ve cooked for years. 🙂
We also like to sprinkle a little gumbo file’ over the rice before adding the gumbo–just to make it extra delicious.
The Yummy ingredients…
Cook the chicken in the chicken stock
about 45 minutes to an hour until done…
Shred and set aside…along with the stock…
Add the flour to the oil…
Stir and it will become a paste…
See…after a while of stirring constantly, it looks much better!
Yum! Now nearing perfection!
I was extremely lucky tonight and found this Creole mix…
this was so exciting–I didn’t have to chop any veggies!!
Getting everything ready to add to the roux…
Add the veggies and the garlic to the roux…
Stir till combined…
Reduce the heat, cover with a lid and
let the veggies sweat for about 20 minutes or so…
Cut the sausage into small pieces….
Add it to the veggies and roux mix…
Mash up a little with a wooden spoon…
Add the shredded chicken…
And the broth…
Add the Gumbo File’…
And the Cajun Seasoning…
Stir well…cover and reduce to low…
Simmer 1 1/2 hours…
This is your perfectly cooked rice!
Sprinkle on some Gumbo File’…
Spoon the gumbo over the rice….Enjoy!