Chicken & Andouille Gumbo

Do you know what it means to miss New Orleans?

I didn't when I first moved there, but after nearly ten years, I definitely do. Whenever I'm feeling nostalgic, gumbo is usually the first thing I make. It's comfort food, sure, but it's also a little reminder of a city that still feels like home. My American hometown, as I call it.

Ingredients

• 1 ½ cups flour

• 1 ½ cups vegetable oil

• Holy trinity

  • 1 large large yellow onion, diced

  • 1 cup chopped celery,

  • 1 cup chopped green peppers

• 3 tbsp minced garlic

• 65 oz chicken stock

• Meat from 1 rotisserie chicken

• 12 oz Andouille sausage

• ½ cup chopped okra (I use frozen)

• Scallions, finely chopped

• Parsley, chopped

• Spices (2 tsp salt, 1 tsp pepper, 1 bay leaf, Tony’s Creole Seasoning to taste)

• Crystal hot sauce, to taste

• Cooked white rice, for serving

Instructions

1. Brown andouille sausage: In a skillet, place sliced sausage on medium heat. Brown on each side for 2-3 minutes. Set aside.

2. Make a roux: In a heavy-bottomed pot or Dutch oven over low heat, whisk together the flour and oil to make a roux. Stir constantly until it turns the color of milk chocolate. Don't rush it. Chef Emeril Lagasse says a roux takes about as long as it takes to drink two beers – I believe him.

   If you’re skipping the beer, it should take 30-45 mins.

3. Add Holy Trinity and stock: Once your roux reaches the right color, add your onion, celery, bell pepper, minced garlic and stir until the vegetables are softened. Add the broth to your mixture along with a bay leaf, salt, and pepper. Simmer for 1-2 hrs.

4. Add shredded chicken, green onions, and okra and simmer for ~20-30 mins. Your gumbo should be thick by now, but you can add a bit of water if you’d like to adjust it.

5. Add creole seasoning and hot sauce to taste.

6. Serve over cooked white rice and garnish with cropped parsley. Add a bit more hot sauce.