Chicken & Andouille Gumbo
FEATURING CORNBREAD BOWL #2177
Try these delicious fully baked fill and serve cornbread bowls. You can add your favorite chili recipe, salad, breakfast item or dessert.
For the Roux:
- 1 cup flour
- 1 cup butter (can use vegetable oil also; 1:1 ratio)
- 1 tbsp vegetable oil
- 2 medium onions, diced
- 2 ribs celery, finely chopped
- 1 green bell pepper, seeded and finely chopped
- 3 tablespoons minced garlic
- 1 lb andouille sausage, cut into rounds, 1/4 inch thick
- 1 1/2 lb chicken breast, diced
- 1 1/2 teaspoons salt, plus more to taste
- 6 cups chicken broth
- 1 tsp freshly ground black pepper
- 1 bay leaf
- 1 tbsp filé powder, for serving Creole seasoning to taste
- Prepare roux in advance.
- In a heavy pot, at medium heat, add a splash of vegetable oil. Sweat the diced onions, celery and bell peppers until slightly soft, then add garlic.
- Add andouille and chicken and cook until browned.
- Add broth to cover (and maybe more if needed) and the rest of the seasonings (salt & pepper, filé, bay leaf and creole seasoning).
- Bring to a boil and reduce heat to simmer.
- Add the roux while whisking to avoid burning on the bottom of the pot.
- Continue simmering for about 25 minutes, stirring occasionally until the gumbo thickens with the roux, and flour has cooked off its raw flavor and all ingredients have blended.
- Spoon into cornbread bowls and serve immediately.
Roux is the foundation of most classical gravy-based dishes, and it’s typically made with flour and butter or oil. For a proper gumbo, cook in a pan or iron skillet, constantly stirring together the fat and flour until rich brown for a nutty aroma and rich flavor.