Lunch / Dinner
Chicken & Andouille Gumbo
Rich and full-flavored, this gumbo is a Mardi Gras must. The brown roux takes some time, but trust us, it’s well worth the wait because of the depth of flavor it delivers. Serve it over traditional Dirty Rice and you’ve got yourself one dynamic duo.
Mardi Gras first began in New Orleans on February 24, 1857 which led to the tradition of a parade with floats. And did you know that purple stands for justice, green for faith, and gold for power?
If you’re unable to find andouille, look for a smoked hot pork sausage. Make sure it has plenty of spice to it to best mimic the flavor of andouille.
Whisk together flour and ½ cup oil in a large pot over medium-low heat for the roux. Stir frequently until roux is the color of dark brown sugar, about 45 minutes.
Meanwhile, sauté andouille in 1 Tbsp. oil in a sauté pan over medium-high heat until browned, 5 minutes; transfer to a paper-towel-lined plate. Add chicken to drippings, season with salt and pepper, and cook until browned, 6–7 minutes; transfer to plate with andouille.
Sweat onions, celery, and bell peppers in drippings, covered, over medium-low heat until softened, about 10 minutes. Stir in garlic, bay leaves, Creole seasoning, thyme, and oregano; cook until fragrant, 1 minute. Increase heat to high.
Deglaze pot with sherry, scraping up any brown bits. Cook sherry until nearly evaporated, then transfer mixture to pot with roux.
Stir in broth and tomatoes with juice, then bring to a boil, and stir in andouille and chicken. Reduce heat to medium-low and simmer gumbo 20 minutes, stirring occasionally. Stir in okra and cook just until tender, 3–5 minutes.
Serve gumbo with scallion greens, parsley, hot sauce, and filé.
% Daily Value*
Total Fat 24g 36%
Saturated Fat 5g 25%
Cholesterol 70mg 23%
Sodium 570mg 23%
Carbs 17g 5%
*Percent Daily Values are based on a 2,000 calorie diet.