This dish might look like a whole lot of brown, but don’t overlook it because it is another favorite of mine. There are so many versions of gumbo out there. A lot of recipes include shrimp or crawfish, but I happen to prefer gumbo without the shrimp. I am also a fan of the okra in this version. The recipe is all about quick and easy. The roux is a rather quick and the recipe also calls for purchasing packages of ready to serve Cajun rice. Not everyone prefers to take shortcuts with rice, so if you have a favorite Cajun rice recipe or your grocery store doesn’t carry the rice, it could easily be substituted. The andouille sausage and the Cajun rice together offer you a little slice of Cajun comfort food and a good recipe to have on hand this Fall.
Chicken and Andouille Gumbo
To Make Gumbo:
1/2 cup peanut oil (or vegetable oil)
1/2 cup all purpose flour
1 cup chopped sweet onion
1 cup chopped green bell pepper
1 cup chopped celery
1 1/2 to 3 tablespoons Cajun seasoning
2 teaspoons minced garlic
3 (14 oz) cans chicken broth
1/2 pound andouille sausage, cut into 1/4 inch slices
4 cups cooked chicken
For the Okra Pilau:
3 bacon slices
1 large sweet onion, chopped
1 (16 oz) package frozen sliced okra, thawed
2 (8.5 oz) packages ready-to-serve Cajun-style rice
To Make the Gumbo:
Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5 minutes or until flour is chocolate colored. (Do not burn mixture).
Reduce heat to medium. Stir in onion, bell pepper, celery, cajun seasoning, and garlic stirring constantly for 3 minutes. Gradually stir in chicken broth and sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.
Meanwhile, prepare okra pilau. Stir chicken into gumbo; cook, stirring occasionally, 5 minutes. Serve with okra pilau.
To Make the Okra Pilau:
Cook bacon in a large skillet over medium-high heat 5 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.
Sauce onion and okra in a hot drippings over medium-high heat 6 to 8 minutes or until tender.
Prepare rice according to package directions. Stir rice and crumbled bacon into okra mixture in skillet.
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