📍 Louisiana
Chicken and andouille gumbo
Louisiana stew with chicken, andouille and vegetables, thickened with a dark flour-and-oil roux.
- Preparation
- 30 min
- Cooking
- 90 min
- Waiting and resting
- 0 min
History
Gumbo is a signature Louisiana dish shaped by African, French and Creole culinary traditions.
Ingredients
Preparation
- 1
Heat the oil in a heavy pot and add flour. Stir over medium-low heat for 20-30 minutes until chocolate brown; start again if it burns.
- 2
Carefully add onion, celery and pepper. Cook 8 minutes; add garlic and sausage and stir 2 minutes.
- 3
Gradually stir in the stock. Add chicken, bay leaf, thyme and Cajun seasoning.
- 4
Simmer for 40-50 minutes until the chicken is tender and reaches 74 °C. Remove the bay leaf and adjust the salt.
- 5
Serve the gumbo in bowls with the cooked rice.
Cooking tips
- Keep stirring the roux and stay by the pot: it can quickly go from toasted to burnt.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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