Chicken and Andouille Gumbo Recipe by Chef Patrick Mould

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Try this recipe for gumbo from Chef Patrick Mould.
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Watch chef Mould as he prepares this chicken and andouille gumbo.

Lafayette, Louisiana has been voted a Tastiest Town by Southern Living readers and 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. Need a little assistance? Watch the video above to see how Chef Mould makes this recipe for gumbo.

Ingredients:

  • 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

Method of Preparation:

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.  Or learn more about the Lafayette culinary scene.