recipecommunity | Chicken and Andouille Gumbo

Chicken and Andouille Gumbo - Emeril Lagasse
Prep Time: 30 minutes, plus time to make the chicken stock Total Time: About 3 1/2 hours Yield: 4 1/2 quarts, 8 to 10 servings

Ingredients
1 recipe Rich Chicken Stock, with reserved chicken meat **
1 cup vegetable oil
1 cup all-purpose flour
3 medium onions, chopped
2 ribs celery, finely chopped
3 tablespoons minced garlic
1 green bell pepper, seeded and finely chopped
1/2 teaspoon cayenne pepper, plus more to taste
1 1/2 pounds andouille sausage, cut into 1⁄3-inch-thick rounds
1 1/2 teaspoons salt, plus more to taste
3/4 teaspoon freshly ground black pepper
1 bay leaf
1 bunch green onions, thinly sliced
1/3 cup chopped fresh flat-leaf parsley
Cooked white rice, for serving
Louisiana hot sauce, for serving
Filé powder, for serving (optional)

Directions
Make the Rich Chicken Stock and reserve the shredded chicken meat and broth as the recipe instructs. If using it the same day, let the broth cool before starting the gumbo.
With the oil and flour, make a roux the color of milk chocolate.
Immediately add the onions, celery, garlic, bell pepper, cayenne, and sausage, and cook, stirring, until the vegetables are softened, 5 to 7 minutes. If the broth has cooled by this time, add it to the roux mixture along with the salt, black pepper, and bay leaf, and bring to a gentle simmer. Continue to simmer, skimming any foam or excess oil that comes to the top, until the sauce is flavorful and thickened to the desired consistency, and any trace of floury taste is gone, about 2 hours.
Add the chicken, green onions, and parsley to the gumbo and continue to simmer about 30 minutes longer. Don’t stir too much or the chicken will fall apart into shreds. Adjust the thickness, if necessary, by adding water or more broth. Adjust the seasoning with salt and cayenne as needed.
Serve the gumbo in shallow bowls over hot white rice. Have the hot sauce and filé at the table for guests to use to their liking.
Note: In Louisiana, everyone has his or her own preference when it comes to gumbo thickness. This one is about middle of the road, which is the way I prefer it—not too brothy and not too thick. It is easy to adjust the thickness by using less broth for a thicker gumbo and/or adding more for a thinner consistency.

**Rich Chicken Stock
Prep Time: 15 minutes Total Time: 1 1/2 hours Yield: about 4 quarts

Ingredients
One 4- to 5-pound chicken
2 quarts store-bought chicken stock or low-sodium chicken broth
2 quarts water
2 medium onions, quartered
2 carrots, roughly chopped
2 ribs celery, roughly chopped
4 cloves garlic, smashed
4 sprigs fresh thyme
5 or 6 fresh parsley stems
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

Rinse the chicken well under cool running water and remove the neck, gizzard, heart, and liver from the cavity if present. Place the chicken in a large stockpot or Dutch oven along with any parts (except the liver; it can give the stock a bitter taste), and cover with the stock and water. Add the remaining ingredients. Bring to a boil, partially cover, and reduce the heat to a simmer. Cook for 1 hour; at that point, the chicken should easily pull away from the bones.
Using tongs, remove the chicken from the stock and set aside until cool enough to handle. Strain the cooking liquid through a fine-mesh strainer lined with cheesecloth, discarding the vegetables. Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve the meat, and refrigerate until needed. Cool the stock, then store in an airtight container in the refrigerator for up to 4 days or the freezer for 6 months.