Chicken and Smoked Andouille Gumbo Recipe
Chef Patrick Mould shares his recipe for the Louisiana dish of chicken and smoked andouille gumbo.
Lafayette chef, Patrick Mould, is an expert on Louisiana's Cajun and Creole cuisine. He shares his know-how through cookbooks, culinary tours and classes, and his own show, "Cooking Up a Good Life." If you've ever visited Louisiana and fallen hard for a big bowl a gumbo, you'll enjoy his recipe for making this Louisiana specialty at home.
- 1 two-and-a-half pound chicken
- 14 cups water
- 2 tablespoons Cajun Seasoning, divided
- 2 bay leaves
- 12 cups reserved chicken stock
- 1 pound andouille sausage, sliced
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1 tablespoon minced garlic
- 1 cup dark roux
- 2 teaspoons hot sauce
- 1 teaspoon salt
- 1/2 cup chopped green onions
- 1/4 cup minced parsley
- 4 cups cooked rice
- Place the chicken, water, 1-tablespoon Cajun seasoning, and bay leaves in a stockpot. Bring the water to a boil, reduce the heat and simmer for 45 minutes. Strain and reserve 12 cups of the stock*. Allow the chicken to cool. Debone the chicken, discard the skin and coarsely chop the meat and reserve.
- Heat a large saucepan and add the sliced andouille sausage and cook until browned. Stir in the onion, celery, bell pepper, and garlic and cook for 5 minutes. Add the reserved chicken stock and bring to a boil. Add the dark roux, lower the heat and simmer for 30 minutes.
- Add the hot sauce and the remaining 1-tablespoon Cajun seasoning. Simmer for an additional 30 minutes.
- Add the reserved chopped chicken and simmer for 10 minutes. Stir in the green onions and parsley.
- Divide the rice into 8 large bowls and ladle the gumbo over the rice.
*Note: If you don’t have 12 cups chicken stock from cooking the chicken, you may add water to make 12 cups
Need a little assistance? You can watch Chef Mould cook up this delicious dish on our YouTube channel.