You’ll likely have to do this in batches because you don’t want to overcrowd the pan, which will prevent browning. Subscribe to the Burrata and Bubbles Newsletter, 2 tablespoons Cajun seasoning, plus more for sprinkling on chicken, preferably, 9 cups chicken stock or water with 2 heaping tablespoons Better Than Bouillon Chicken Base. Thanks! A lot of dishes get smacked with the "more than the sum of its parts" description, but with gumbo, I find it to be more literally true. The flavor basis of a good gumbo is all in the roux, which is a cooked mixture of fat and flour. Add a rating: Comments can take a minute to appear—please be patient! Put the chicken and sausage on a plate as they finish cooking. The gumbo can be refrigerated for up to 5 days. The flavor of the meat permeates throughout the whole dish with other amazing flavors. I’m a firm believer that not everything is meant to be a 30-minute recipe. I heared about gumbo but never try it by my self in my kitchen. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. Though never tried it before. Feel free to swap in other proteins in equal weights: duck legs, rabbit, you name it (though, if you use bone-in meats, return them to the pot earlier in the simmering stage to fully cook and tenderize them before you pull the meat off). Season the diced chicken with 1 tablespoon of Creole Spice Mix. Set aside. Bring to a boil, then simmer on low for 30 min. I have never eaten Gumbo but I would love to try it. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. An apple a day? Do not pour off the drippings from the saucepan. You’re on top of it. It's a tightrope walk between just-dark-enough and acrid, and going low and slow makes it a lot easier to get it right. Your email address will not be published. Of course, he’d say that.” But Matt is a terrible liar. So he was not feeling well so I decided to try this recipe. Turning a roux into a deep, chocolate-like color simply takes time. Stir in garlic, cayenne, and a generous amount of black pepper and cook, stirring, for 2 minutes longer. This heavy dose of dark roux gives gumbo one of its signature and, for most of us, unfamiliar qualities—there's nothing quite like the smell of that deep, dark roux. You can also catch me on Instagram, Pinterest, Facebook and Twitter. I never even considered making the roux in the oven! Trust me. Bring to a simmer over medium-high heat. Reduce the heat to medium-low. Alternatively, you can combine the flour and 1 cup oil in a separate ovenproof vessel and cook, uncovered, in a 350°F (180°C) oven, stirring occasionally, until roux is chestnut or chocolate-brown, about 4 hours, though how long this will take can vary dramatically depending on your oven. Heat oven to 350 degrees. But I definitely making this recipe over the weekend because this gumbo seems to be sooo goood! I hope you carve out some time for yourself to make this incredible andouille sausage-chicken gumbo. Here in Italy, the ‘holy trinity’ is onions, carrots and celery, used as a base for many dishes and sauces! I definitely recommend using bone-in thighs as opposed to boneless. And if you can’t find it, that’s why we have Amazon, so I included a link below. chicken & andouille smoked sausage gumbo Remove excess fat from chicken ... stir in Andoville sausage and minced garlic. Add the garlic and cook for about 30 seconds. Hope you try it! I can understand that. I think I made my case. While we can cook a roux to many different color stages, we want a dark roux for the best flavor and complexity. This recipe uses a classic combo of chicken and andouille sausage, but feel free to change it up with other proteins.