Culinary Institute of New Orleans - Chicken and Andouille Gumbo

Culinary Insitute of New Orleans

Chicken and Andouille Gumbo
Serves 10 - (16 ounce portions)

1 Baking Hen (5 to 6 lbs.)
1 lb. Andouille
1 lb. Boneless Chicken (thigh meat)
2 oz. Tasso (pork)
1 cup Onion (french cut)
1/4 cup Red Bell Pepper (french cut)
1/4 cup Green Bell Pepper (french cut)
2 qt. Chicken Stock
1 cup Roux
2 oz. Green Onion (chopped) to taste
Salt, Black Pepper & Cayenne Pepper

Roux
1 cup Vegetable Oil
1 cup All Purpose Flour

Note:
A Chicken stock is necessary for this dish.
To make a stock from scratch refer to the Culinary Tip below.

Méthode:
In a skillet, add equal parts of flour and oil on a medium to high heat. Continuous stirring is necessary so roux will not stick or scorch in bottom of skillet. Once roux has reached a golden brown color (approximately 15 minutes); add onion, bell peppers and spices (salt, black pepper and cayenne). Keep stirring, the moisture from onions will stop the roux from cooking. Add andouille and tasso, stir to a good mixture. Next, add chicken stock and bring to a boil. The gumbo has to boil so roux will smooth out. Add boneless chicken thigh meat and boil for 20 minutes. Next, add the de-boned baking hen. (Remember, the hen was used to make the stock). Cook for another 30 minutes, turn off heat and add chopped green onions. Serve over rice.

Culinary Tip for Chicken Stock:
In a pot add 3 gallons of water with one baking hen cut into 10 to 12 pieces. Add salt, cayenne and granulated garlic to taste along with yellow onions and 2 celery stalks. Add andouille sausage, boil for 1-1/2 hours. When completed, separate hen meat from the bones reserving meat and andouille for the gumbo. The baking hen may be eliminated from the recipe. Add an additional 5 lbs. boneless chicken (thigh meat) to substitute.