Chicken and Andouille Gumbo

Prep Time: 2 Hours
Yields: 8-10 Servings

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.

1 (5-pound) stewing hen
1 pound Chef John Folse's smoked 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

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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