Whenever I go back home to Chicago to visit the parents, all these ideas come to mind for what I want to cook for them. “Well they’ve never tried Mulligatawny, maybe I’ll make them that with the stacked salmon on the side and some roasted radishes!” Honestly, I don’t know why I even try. Inevitably they’re going to ask me to make the same thing over and over again. This chicken and andouille gumbo. I’ll admit I absolutely love this recipe, just think it’s funny my parents ask for it every.single.time. It makes me smile to know that I can always impress my parents (my toughest critics) with this somewhat simple and delicious stewy pot of gumbo.
I think the secret to my gumbo…well the two secrets: the hand-mixed spice-blend AND the toasted flour. You really want to get a gorgeous dark rue going because it adds so much great flavor to the dish; because I’m restless and impatient, I gently toast my flour ahead of time, until it’s super nutty and fragrant. This just helps you get a little jump start on the dark rue. Easy, right? Just a little trick I learned from a culinary instructor back in the day…and one of my favorite tricks ever….just make sure NOT to burn the flour…you’ll know if you did, trust me.
Now before anyone gets offended, I’m just going to say right now I’m not from the south and this isn’t a “classic” or “traditional” recipe. It’s just my own little creation after learning how to make it from a friend’s parent in junior high. That’s it. k? With that said it’s still a darn good gumbo, I think so at least…and so do my folks, and i’m okay with that. Although if you all are looking for a delicious, comforting dish to serve loved ones, this gumbo is a great meal, especially served over jasmine rice. Enjoy! xx, Jenny
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Chicken and Andouille Gumbo
cajun seasoning blend
- 3 tablespoons smoked paprika
- 1 ½ tablespoons garlic powder
- 1 ½ tablespoon onion powder
- 1 tablespoon ground ginger
- 1 tablespoon ground mustard
- 1 tablespoon chile powder
- 1 ½ teaspoons cayenne pepper
- 1 teaspoon black pepper
- ¼ cup plus 2 tablespoons all purpose flour
- 4 Andouille sausages, chopped
- 6 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 celery ribs, diced
- 2 green bell peppers, seeded and diced
- 3 garlic cloves
- 2 tablespoons oregano, minced
- 2 tablespoons thyme, minced
- 3 to 4 cups chicken stock
- 2 bay leaves
- 1 cup fresh corn kernels (from 2 ears)
- 1 pound shrimp, peeled and cleaned with tails intact
- 1 ½ cups cooked and shredded chicken breast
- 8 okra, cut into ½-inch pieces
- salt and pepper to taste
- ¼ bunch cilantro, chopped
- gumbo file, optional
- Place all spice-blend ingredients in a small mixing bowl and whisk together. Set aside.
- Pour flour into a skillet and toast over medium heat until golden brown and nutty, 6 to 8 minutes, stirring occasionally. Remove from heat and set aside.
- Place butter into a large pot and melt over medium-high heat. Add Andouille and brown for 5 minutes. Remove from heat.
- Add onion, celery and bell peppers and sauté for 4 to 5 minutes. Season with salt and pepper. Add garlic oregano, thyme, and spice-blend and continue to sauté for 2 minutes.
- Stir in toasted flour and continue to stir until no lumps remain. Cook flour mixture for 4 to 5 minutes or until flour has browned slightly more. Add stock, while stirring to prevent lumps from forming. Add bay leaves.
- Bring mixture to a boil and lower heat to medium-low. Simmer, covered for 25 to 30 minute or until gumbo has thickened.
- Remove cover and stir in corn, shrimp, chicken, and okra. Raise heat up to medium and cook for about 5 minutes or until shrimp have just cooked through. Adjust seasonings.
- Serve gumbo over rice, topped with chopped cilantro and a sprinkle of gumbo file, if using.