Chicken and Andouille Gumbo Recipe by Chef Patrick Mould
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.
- 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