BIG OLE BILL'S CHICKEN & ANDOUILLE GUMBO
One of my favorite styles of cooking is Cajun/Creole and this dish though it is a little work will not disappoint in flavor. The key is in the dark Roux. If you were to see black stripes in it while making it, it is burnt and you will have to start over. When made correctly it will have a wonderful nutty smell and the Jasmine Rice complements it well with it's nutty flavor. If you do not have a Dutch Oven a Stew Pot works just fine with the proper heat adjustments.
Provided by Bill Heleine @Bigolebill
Categories Pork
Number Of Ingredients 21
Steps:
- Heat 3 Tbs. of Peanut Oil on medium/high heat in a 7 Qt. Dutch Oven.
- Season Chicken with Salt, Pepper and Creole Seasoning and Brown on both sides in batches and remove.
- Add all the Sausage in batches, brown and remove. Remember to scrape all the good stuff from the bottom of the pot. At this point I added a small amount of water, scraped the bottom clean and let all the water evaporate.
- Turn the heat down to Low to Medium. Added the 1 cup of oil and let it heat up. Add the flour to the warm oil, stirring constantly until you get a coffee colored Roux. It took me about an hour.
- Add the vegetables, stirring quickly and constantly cook 4 to 5 minutes.
- Add the Chicken Stock, seasonings, Browned Chicken Thighs and Sausage
- Turn heat up to Medium/ High and bring to a boil.
- Turn heat back down to low and cook for about an hour. Skim the fat off the top as you go.
- Serve over Jasmin Rice. Garnish with Green Onion and Fresh Parsley. Sprinkle with File' Powder after serving. Serve with a Crusty French Bread.
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