Chicken and Andouille Sausage Gumbo
With Willards Kitchen All Purpose Seasoning
*This is a traditional recipe. It might not be too easy, but if followed correctly, you will have a little bit of Louisiana in every bite.
- 1 Tablespoon plus 2 teaspoons Willards Kitchen All Purpose Seasoning
- 2 cups chicken, skin removed, 1 inch diced pieces (thigh meat is best in my opinion, but the breast can be used as well for a healthier option)
- 1 cup onion, ¼ inch dice
- 1-2 Teaspoons minced garlic
- 1 cup green bell pepper, ¼ inch dice
- ¾ cup celery, ¼ inch dice
- 1 ¼ cup all purpose flour
- Vegetable oil as needed
- 7 cups chicken stock
- 1 ½ cups Andouille Smoked Sausage or any other pure smoked pork sausage such as polish, ¼ inch slices or diced
Directions (Step by Step)
- Prep all ingredients and have ready.
- Divide All Purpose Seasoning in half
- Toss chicken in half of the All Purpose Seasoning, let rest.
- Put onion, green pepper and celery in bowl.
- Combine half of the flour and remaining All Purpose Seasoning, toss chicken with flour.
- Heat 1 ½ inches oil into a tall skillet or pot to 390 degrees (about medium high heat).
- Fry chicken until crust is brown, drain.
- Remove oil, scrape particles off bottom of skillet/pot.
- Return only ¼ cup oil back to pan, add reserved flour (make roux,) whisking constantly, until the flour is dark red-brown to black 3-4 min or more (this is key for traditional gumbo.)
- Remove pan from heat and add veg, stirring and scraping.
- Simmer stock in separate pot.
- Add Stock to Roux (flour and oil mixture) one quarter at a time until dissolved, stirring constantly.
- Bring to boil. Reduce to simmer and add sausage and garlic, simmer uncovered to begin to thicken.
- Add fried chicken and rest of seasoning, stir.
- Pour over or around a mound of rice.