Chicken & Andouille Sausage Gumbo

Serves a crowd


1 whole fryer chicken (about 4 lbs)

1 1/3 cup vegetable oil

1 1/3 cup all-purpose flour

1 cup seeded and diced green bell pepper (about 1 pepper)

2 cups diced celery (1 bunch)

4 cups diced white onions (about 4 onions)

1 head of garlic, peeled and minced (about 8-10 cloves)

3 (28-ounce) canned tomatoes, crushed or diced

12 ounces Andouille sausage, sliced and quartered

4-6 bay leaves

1 tablespoon Tabasco sauce

1 tablespoon kosher salt, plus more to taste

2 teaspoons freshly ground black pepper, plus more to taste

Cayenne pepper, to taste


Place chicken in a large pot and cover with water. Add leftover onion and celery trimmings if desired. Salt lightly. Bring to a boil, then reduce to a gentle simmer, removing any foam as necessary. Cook approximately 45 minutes to an hour, turning occasionally, or until chicken is cooked through. Remove chicken and allow to cool, reserving broth. Shred once cool. Add the leftover bones back to the stock and continue simmering until ready to use.

To make roux, heat the oil in a large soup pot at medium heat until shimmery, about 2 minutes. Add the flour and whisk until blended. Continue whisking constantly until desired color is reached. I went for a caramel color, which takes a minimum of 25 minutes. You can go until you reach a coffee color, about 40 minutes.)

Keeping heat at medium, add peppers, celery, onions, and garlic to the roux and cook until tender, about 5 - 8 minutes. Add the shredded chicken, tomatoes with their juices, sausage, bay leaves, Tabasco, salt, pepper, and cayenne. Pour in the chicken stock (reserved from earlier), plus additional stock or water if needed to cover. Bring mixture to a boil, then reduce heat to a gentle simmer. Cook for at least 4 hours or longer. Adjust seasonings to taste. (If you have time, cool and reheat the next day, when it tastes even better.)

Serve gumbo with additional hot sauce and cooked white rice.