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This delicious chicken Andouille gumbo is full of great flavors all the way from spicy to smoky. As a bonus, this recipe doesn’t require much work because rather than stirring for hours at the stovetop, the roux is baked in the oven and practically makes itself.
This post was originally published on Dec. 17, 2014.
How to make chicken Andouille gumbo:
This gumbo recipe starts of course with the roux and I adapted a genius technique from Alton Brown here: instead of stirring for hours, you bake the roux in the oven.
You get the same result that you get when standing for hours at the stovetop, stirring, yawning and probably also burning yourself. It truly is genius.
Here is how it works: heat the oven to 350 degrees F., then whisk 1/2 cup peanut or canola oil and 1 cup and 3 tablespoons all-purpose flour together in a Dutch oven.
RECIPE TIP: You can make this recipe in a 3-quart Dutch oven or in any Dutch oven larger than that. I used a 3-quart here and you can see that it is almost filled to the top, so if you prefer to have more room, I recommend you use a larger one.
Whisk the mix until smooth, then place in the oven and bake (uncovered) until it has a milk chocolate color (about 2 hours). Briefly whisk the roux every 40 minutes during this process.
After 40 min. the roux will have an oatmeal-like consistency:
After 80 minutes:
Once the roux has a milk chocolate color (after about 2 hours), take it out of the oven and let it cool.
Let the roux cool down, then transfer it to a bowl.
Next you’re going to cook the meat and then the vegetables in the same Dutch oven you made the roux in (no need to clean it in between).
Heat 1 teaspoon canola oil and then brown 2 sliced smoked Andouille sausages (3 ounces each) and 2 medium-sized boneless, skinless chicken breasts (cut into bite-sized pieces) in it. Once the meat is browned, take it out and set it aside.
Saute the vegetables (1/2 yellow onion (diced), 1 green bell pepper (diced) and 2 celery stalks (diced)).
Add 2 minced garlic cloves, 6 cups chicken broth and then stir in the roux. Keep stirring until the mix comes to a boil and turns nice and thick. Stir in your herbs and spices: 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon Hungarian paprika and 1 teaspoon smoked paprika. Add the meat back in, put on the lid and let the gumbo simmer on low heat for another 30 minutes.
More delicious hearty soups and stews:
- Chunky Chili
- Chicken and Wild Rice Mushroom Soup
- Nutmeg Gnocchi with Mushrooms or Cinnamon Clove Beef Stroganoff
- Spicy Tomato Chicken Noodle Soup
- Slow Cooker Beef Back Ribs
Chicken Andouille Gumbo
- 1/2 cup peanut or canola oil
- 1 cup plus 3 tablespoons all-purpose flour
- 1 teaspoon canola oil
- 2 three-ounce smoked Andouille sausages, sliced
- 2 medium-sized boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 6 cups chicken broth
- 2 bay leaves
- 1 teaspoon fresh or dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon Hungarian paprika
- 1 teaspoon smoked paprika
- Heat the oven to 350 degrees F.
- Whisk oil and flour in a Dutch oven until smooth.
- Put the Dutch oven in the oven and let the roux bake in the uncovered pot until it has a milk chocolate color (1.5 – 2.5 hours). Whisk the roux every 40 minutes. (It will be smooth at first and then take on an oatmeal-like consistency after you whisk it).
- Let the roux cool down to almost room temperature.
- Transfer the roux into a bowl and set aside.
- Heat the canola oil in the Dutch oven until shimmering.
- In two batches, add sausage and chicken and brown on all sides. Transfer into a bowl and set aside.
- Add onion, bell pepper and celery to the pot and saute on medium heat until they start to soften. (Add more oil if you need to).
- Add the garlic and saute until fragrant (about 1 minute).
- Add the chicken broth, then stir in the roux and let the mix come to a boil, stirring continuously.
- Add the bay leaves, thyme, oregano, Hungarian and smoked paprika.
- Add the meat back in, put on the lid and simmer on low heat for another 30 minutes.
- Serve with bread.
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