Chicken and andoullie gumbo | TigerDroppings.com

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AlmaDawg
Georgia Fan
Slow Hell
Member since Sep 2012
2669 posts

Chicken and andoullie gumbo


This is a recipe that I do, kind of, basically the same ingredients, but smaller portions. What do y'all think? Legit?

1 lg. stewing chicken
1 lb. andouille, sliced in 1/4 inch slices
6 lg. white or yellow onions, chopped
1 sm. bunch green onions, cut fine
1 sm. bell pepper, chopped
1 tbsp. chopped celery
1 tbsp. finely chopped parsley
1 clove garlic, chopped
Salt, black pepper and red cayenne
3/4 cup all-purpose flour (for roux)
1 cup cooking oil
6 cup hot water

Cut up chicken, wash and season with salt and pepper. Heat one cup oil in heavy skillet and fry chicken until brown. Remove chicken and put aside. Pour remaining oil into large heavy pot, for making roux. After roux is made, lower heat and add all chopped ingredients, except green onions, garlic and parsley. Cover and simmer until onions are clear, stirring occasionally. Add sliced andouille and chicken to roux mixture, cover and let simmer about 1/2 hour. Stir often during this process. Keep heat low through this point. Add water, garlic, parsley and green onions. Heat may be increased until mixture begins to boil; lower heat to simmer, cover and cook 1-1/2 to 2 hours or until chicken is tender. This yields a lot of liquid and is served over rice.









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cbtullis
LSU Fan
Baton Rouge
Member since Apr 2004
2977 posts

re: Chicken and andoullie gumbo


Looks like a good gumbo to me.
I switched over to emerils recipe a couple years back and have never turned back LINK






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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
6123 posts

re: Chicken and andoullie gumbo


Looks good to me. I boil my chicken to make stock but I get the frying thing. Might want to use a whole cup of flour. Your onion looks a bit much. Cut that in half. Add another clove garlic. Use chicken stock vs plain water. Thats my take on it. You on the right track thats for sure.






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Kajungee
LSU Fan
South ,Section 6 Row N
Member since Mar 2004
15498 posts

re: Chicken and andoullie gumbo


pretty legit... I'd eat it

I don't measure but in a 12 qt black iron pot I'm sure I use almost 3x's that much flour.

But I like a pretty dark roux. Darker than most.

I'm usually double most of every thing else
And I use the largest ole hen I can find.









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AlmaDawg
Georgia Fan
Slow Hell
Member since Sep 2012
2669 posts

re: Chicken and andoullie gumbo


Thanks y'all. I am going to make my first batch of the year soon.





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SW2SCLA
LSU Fan
on the night shift
Member since Feb 2009
19761 posts

re: Chicken and andoullie gumbo


Cooking a chicken and tasso gumbo after class tomorrow





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Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
37075 posts

re: Chicken and andoullie gumbo


looks pretty good AD, as someone said, I use less onions, more garlic and chicken stock instead of plain water..
if you don't like file cooked in it, leave it on the side as an option for guests to add, that do like it..






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AlmaDawg
Georgia Fan
Slow Hell
Member since Sep 2012
2669 posts

re: Chicken and andoullie gumbo


quote:

Cooking a chicken and tasso gumbo after class tomorrow


Sounds good!!






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AlmaDawg
Georgia Fan
Slow Hell
Member since Sep 2012
2669 posts

re: Chicken and andoullie gumbo


I can not get file powder here, and I didn't think to look for it in Waycross Saturday. I will likely be making a sushi run to Waycross soon, and I will get some before I make the gumbo. The recipe I use calls for it.





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Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
37075 posts

re: Chicken and andoullie gumbo


if you ever need it, i can send ya some.





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AlmaDawg
Georgia Fan
Slow Hell
Member since Sep 2012
2669 posts

re: Chicken and andoullie gumbo


Thanks bro!





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tigeryat
LSU Fan
God's Country
Member since Oct 2005
2548 posts

re: Chicken and andoullie gumbo


quote:

6 lg. white or yellow onions, chopped


That's a lot of onion. I would use two onions for one chicken. I would also throw the green onion and parsley at the end.






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OTIS2
LSU Fan
NoLA
Member since Jul 2008
26639 posts

re: Chicken and andoullie gumbo


What tigeryat said.





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Gris Gris
LSU Fan
GRIS GRIS MARIE, REST IN PEACE CIT!
Member since Feb 2008
25144 posts

re: Chicken and andoullie gumbo


If you're going to fry or brown the chicken, I highly recommend Paul Prudhomme's recipe. It's excellent and the measurements make more sense than your recipe. For example, a tablespoon of chopped celery isn't worth putting it in if you want to use it. Some do. Some don't. I do.

Remove the skin from the chicken before frying. You won't regret his method or measurements.

S/Gumbo Queen.



This post was edited on 11/8 at 12:08 am


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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: Chicken and andoullie gumbo


File is not an absolute deal breaker with gumbo.





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Big Chipper
LSU Fan
Charlotte, NC
Member since Sep 2008
737 posts

re: Chicken and andoullie gumbo


Add a couple of bay leaves and some thyme, otherwise it seems a bit bland.





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dallastiger55
LSU Fan
Jennings, LA
Member since Jan 2010
5041 posts

re: Chicken and andoullie gumbo


Gris gris I tried Paul's recipe a few years back except I just threw in a large cut up raw chicken and let it slow cook all day. It was the best gumbo I've ever made


The chicken just pulled apart






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Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
37075 posts

re: Chicken and andoullie gumbo


quote:

File is not an absolute deal breaker with gumbo.



Cit, while you may find that to be true for your taste, there are people that would say to you, "that's your opinion"..







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BayouBlitz
LSU Fan
Birmingham
Member since Aug 2007
5980 posts

re: Chicken and andoullie gumbo


quote:

6 lg. white or yellow onions, chopped
Too much IMO. And chop this fine.

quote:

1 sm. bell pepper, chopped
I'd go with 1 large bell pepper.

quote:

1 tbsp. chopped celery
Need a good bit more than that.I use 2 or 3 stalks, and again chop pretty fine.

quote:

3/4 cup all-purpose flour (for roux)
1 cup cooking oil
I never measure, but I would use more flour than oil.

quote:

6 cup hot water
Switch to chicken stock. Makes a big difference.

I do about the same procedure, except I put the garlic in right before the chicken and sausage. And sometimes when I'm feeling lazy, I use a rotisserie chicken.







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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31765 posts

re: Chicken and andoullie gumbo


I would say to them "Put it in your own bowl" as there are many(not myself) people that are very turned off by it. It doesn't really need any cooking time to have its effect on the product so it is a no harm no foul kinda thing.





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