A Taste of NOLA: Our Andouille & Smoked Chicken Gumbo Recipe

The Perfect Balance of Flavor and Heat.

Ingredients :


8 qt.        Chicken Stock

3 cups    Diced Green Peppers

3 cups    Diced Yellow Onion

2 cups    Diced Celery

1 ea.       Minced Jalapeño 

5 lbs.      Sliced and Rendered Andouille Sausage

½ Tbl.     Crushed Red Pepper

1 Tbl.      Dried Oregano

1 Tbl.      Dried Basil

1 Tbl.      Ground Black Pepper

2 Tbl.      Kosher Salt

1 Tbl.      Gumbo File

4 Tbl.      Chopped Garlic

3 cups    Salad Oil

4 cups    All purpose Flour

2 fl. oz.   Louisiana Hot Sauce

1 fl. oz.   Worcestershire Sauce

1 ea.       Bay leaf 


Method:


  1. To make the roux, heat 3 cups of oil until very hot; then add flour and stir rapidly. Stir until golden brown, remove from heat and reserve for later.
  2. Heat ½ cup of oil in large stockpot: sauté onions, peppers, celery, jalapeños and garlic. Cook for about 15 minutes. 
  3. Add chicken stock, oregano, basil, bay leaf, hot sauce, black pepper, salt, and crushed red pepper. Bring to a boil. Let simmer for a half an hour.
  4. Add cooked sausage simmer for 15 minutes.
  5. Add the brown roux and gumbo file.
  6. Cook for another ½ hour then taste for seasoning



Serve with white rice and pulled smoked chicken.

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