Focus on food: January 06, 2007

Chicken and Andouille Sausage Gumbo

The following recipe is from our Westport Cooks Archives and the previous class "A Taste of New Orleans" with chef Michael Frady. You can use this recipe and add your own style as you make your own Chicken and Andouille Sausage Gumbo.

Ingredients:
• 1 whole chicken
• 2 quarts water
• 2 medium yellow onions, quartered
• 2 ribs celery, rough cut (6 pcs. per rib)
• 2 leaves bay leaf
• 1 tablespoon salt
• 1 1/2 teaspoons cayenne
• 1 1/2 cups vegetable oil
• 1 1/2 cups all purpose flour
• 1 pint yellow onions, chopped
• 1 cup green pepper, chopped
• 1 cup celery, chopped
• 1/2 lb. andouille sausage, finely chopped
• 1 pound andouille sausage, sliced 1/4" thick
• 2 tablespoons scallion greens, chopped
• 2 tablespoons fresh parsley, chopped

Directions:
1. Place chicken in stock pot with water, onion, celery, bay leaves, salt, and cayenne. Bring to a boil, then reduce to medium and cook, partially covered, until the chicken is tender, about 2 hours. Remove and chill the chiken. Strain and reserve the broth.

2. In a large cast iron pot (or dutch oven) combine the oil and flour and cook over medium heat. Make a dark roux by stirring constantly for 20-25 minutes.

3. Add the chopped onions, peppers, celery and chopped sausage. Cook, stirring until the vegetables are soft, about 10 minutes. Add the reserved broth and stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heat to low and cook, uncovered, stirring occasionally for 1 1/2 hours.

4. Meanwhile, pick the meat from the chicken and cut into bite sized pieces. Discard bones and skin. Add chicken meat and sliced sausage to the gumbo and cook for 15 minutes. Remove from the heat and let sit for 5 minutes. Skim off the fat that has risen to the surface.

5. Stir in the green onions and parsley and serve in soup bowls.