Chicken and Andouille Gumbo

In South Louisiana, we call this “Midnight Gumbo.” This name has a double meaning — it is the midnight color of the roux, and it’s the time of night the gumbo will be finished if you’re cooking with friends and having a ball! I do suggest recruiting some help for this dish, as it is a labor of love, but it’s well worth the effort when you savor the flavor. When my dear friend Chef Kenny was asked for the secret ingredients for this dish, he replied, “My heart and soul!” I usually double this recipe and put some in the freezer.


1 chicken

1 pound Andouille sausage

1 cup oil

1 ½ cups flour

2 cups diced onions

2 cups diced celery

1 cup diced bell peppers

¼ cup minced garlic

3 quarts chicken stock

1 can Rotel tomatoes

1 bay leaf

sprig of thyme

1 tablespoon chopped basil salt and cracked pepper, to taste

2 cups sliced green onions

2 pounds sliced okra

½ cup chopped parsley

4 cups cooked white rice

Prep Time: Approximately 1 hour

Cooking Time: Approximately 1 hour

Directions: Wash chicken and season with salt and pepper. Boil in stock pot until done. Remove chicken, cool, and de-bone. Save stock. Cut chicken into bite-sized pieces. Cut the Andouille into ½ inch slices and set aside. Begin roux with oil and flour. Carefully darken to dark brown without burning. Add onion, celery, bell pepper, and garlic to soften. Add stock, Rotel tomatoes, and spices. Simmer for approximately one hour. Sauté okra in small amount of oil to soften. Add to the stock pot. Cook sausage in skillet or oven and add to stock. Cook another ½ hour or so. Lastly, add chicken, green onions, and parsley. Simmer until chicken is warm. Serve gumbo over rice with some fresh cut green onions and a little Filé for garnish.

Note: Filé is ground sassafras used to thicken and flavor Creole dishes.

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