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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 20 2017

Chicken and Andouille Sausage Gumbo

    1 cup all purpose flour
    1 cup canola or vegetable oil
    1 (3 to 4 pound) whole hen or fryer, cut into serving pieces
    1 gallon water, heated
    About 3 large pinches of kosher salt, or to taste
    1/2 teaspoon of freshly cracked black pepper, or to taste
    1 cup chopped onion
    1/2 cup chopped green bell pepper
    1/4 cup chopped celery
    1 pound mild andouille or other spicy smoked sausage, sliced in 1/4" rounds
    1/4 cup green onion, chopped, optional

Make a dark roux by continuously stirring flour into the hot oil in a tall, heavy bottomed stockpot. Meanwhile, slightly warm the gallon of water in a separate pot. Since you are adding water to a hot roux, you don't want the water to be too hot, or your roux could separate and end up oily. Slowly begin to add some of the warmed water to the roux about a cup at a time, until well incorporated and all water is used. Bring up to a medium high boil. Add the chicken, sausage, onion, bell pepper, celery, salt and pepper and continue to boil until meat is tender, 1-1/2 to 2 hours. Add the green onion if desired and boil for an additional 10 minutes. Serve over hot rice.

Cook's Notes: Gumbo is a dish that only improves with advance preparation, so make it ahead of time if possible. The flavors really need time to settle and mellow. It's always better the next day. Prepare, let cool and skim any accumulated oil off the top before storing. Use more roux for a thicker gumbo, or adjust your stock using more for a thinner gumbo; less if you like it thicker.

Andouille sausage is a highly spiced smoked sausage that is blended with Cajun spices, adding a spicy kick and great flavor to these dishes. If you substitute kielbasa or other smoked sausages in recipes where it calls for Andouille, it will affect the outcome of your dish and you’ll need to make adjustments in the seasonings you use.