Chicken-Andouille Gumbo is a Cajun bastion. It can be intensified by adding hot sauce. It goes great with rice. The combination of onion, celery, and bell pepper is known as the holy trinity and it is fundamental to the flavor of Cajun food.
Chicken-Andouille Gumbo recipe:
Ingredients:
- 12 cups water
- 3 pounds chicken parts
- 2 tablespoons Canna butter
- 1 ½ pounds okra
- 4 tablespoons Canna butter
- ½ cup all-purpose flour
- 1 pound andouille sausage, sliced
- 1 large can whole peeled tomatoes
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon cayenne pepper
- 1 teaspoon file powder
- Salt and pepper to taste
Instructions:
- Combine water and chicken in large pot. Bring to boil.
- Reduce heat and simmer until chicken is tender.
- Transfer chicken to a strainer to cool and reserve liquid.
- Remove meat from bones in pieces.
- Heat 2 tablespoons Canna butter in heavy skillet over medium heat.
- Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
- Stir flour and remaining 4 tablespoons Canna butter in heavy large pot.
- Cook over medium heat until dark chocolate brown, stirring frequently.
- Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, thyme, basil, cayenne.
- Add salt and pepper to taste.
- Cover and simmer over low heat until thickened, about 1 ½ hours. Add chicken and file powder. Simmer for 10 minutes. Bon Apetitie!
