Home  |   Accessories  |  Brines  |  Cook Times  |  Dictionary  |  Egg Wash  |  Measures  |  My BBQ  |  Sauces
Louisiana Chicken Gumbo
Serves 6

Qty Size Ingredient
2 lbs Skinless, Boneless Chicken Thighs
8 oz Andouille Sausage
6 stalks Scallion Onions
3 cloves Garlic
2 stalks Celery
1 sm Sweet Onion
1 ea Green Bell Pepper
3 cups Chicken Broth
1 cup AP Flour
2 tbls Fresh Chopped Thyme
2 tsp Sweet Paprika
2 ea Bay Leaves
1 tsp Cheyenne Pepper
½ tsp Kosher Salt
½ tsp Fresh Ground Black Pepper

Preheat oven to 425º.  Place the flour in an oven-safe pan and bake approximately 45-55 minutes until it is the color of cinnamon.  As soon as it is done, remove from the hot pan and set aside.

In Dutch Oven or thick bottomed pot sautee the Trinity (Onion, Celery and Bell Pepper) just until soft.  Add all the spices including garlic and Bay Leaves, stir, then add 2 cups of the chicken broth.  Then layer the chicken in the bottom (they don't have to be covered by the liquid).  Bring it up to a simmer, reduce the heat to med-low, put the lid on and cook until the chicken is just cooked (about 15-20 minutes).

Remove chicken and let rest until cool enough to pull.  In the mean time in a bowl add the remaining chicken broth to the browned flour and whisk until thoroughly mixed to a slurry.  Add to Dutch Oven.  Slice Andouille Sausage lengthwise and then into ¼" thick pieces and add to the Dutch Oven as well.  Let simmer for 20 minutes.

Pull the cooled chicken with a couple of forks into bite size chunks.  Remove Bay Leaves, add chicken and finally add chopped scallions.

Mix and serve over a bed of rice, stale sourdough bread slabs or just in a bowl.


Griffin Logo