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Comment:
Almost every species of wild game in Louisiana has been used in
the creation of gumbo. Since most Cajun men were hunters and trappers,
it is not surprising that they preferred Mallard duck and smoked
andouille gumbo. However, chicken and sausage is still the most
popular gumbo in Louisiana.
Ingredients:
- 1 (5-pound) stewing hen
- 1 pound andouille
- 1 cup oil
- 1½ cups flour
- 2 cups diced onions
- 2 cups diced celery
- 1 cup diced bell peppers
- ¼ cup minced garlic
- 3 quarts chicken stock
- 2 cups sliced green onions
- 1 bay leaf
- sprig of thyme
- 1 tbsp chopped basil
- salt and cracked pepper to taste
- Louisiana hot sauce to taste
- ½ cup chopped parsley
- 4 cups cooked white rice
Method:
Using a sharp boning knife cut the stewing hen into 8-10 serving
pieces. Remove as much of the fat from the chicken as possible.
Cut andouille into ½-inch slices and set aside. In a 2-gallon
stockpot, heat oil over medium-high heat. Whisk in flour, stirring
constantly until golden brown roux is achieved. Do not scorch. Should
black specks appear, discard and begin again. Add onions, celery,
bell pepper and garlic. Sauté 3-5 minutes or until vegetables
are wilted. Blend in chicken and andouille. Sauté approximately
15 minutes. Add chicken stock, one ladle at a time, stirring constantly
until all is incorporated. Bring to a rolling boil, reduce to simmer
and cook approximately 1 hour. Skim any fat or oil that rises to
the top of the pot. Add green onions, bay leaf, thyme and basil.
Season to taste using salt, pepper and hot sauce. Cook an additional
30 minutes or longer if necessary, until chicken is tender and falling
apart. Add parsley and adjust seasonings if necessary. Serve over
hot, steamed white rice.
NOTE: You may wish to boil the
chicken 1-2 hours prior to beginning the gumbo to tenderize the
meat. Reserve this stock, bone the chicken and use the meat and
stock in the gumbo.
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