Jamie Cooks: Cajun Gumbo

Jamie makes a Cajun chicken and sausage gumbo using andouille from Jacob’s World Famous, and makes “fast roux” the way Slow Foods New Orleans founder Poppy Tooker taught him.

CAJUN CHICKEN ANDOUILLE GUMBO
Serves 6

Ingredients
½ pound andouille sausage, cut in half and sliced in 1/3” slices
½ cup vegetable oil
2 pounds chicken thighs
½ cup all purpose flour
1 cup onion, minced
¾ cup celery, chopped
¾ cup green pepper, chopped
2 cloves garlic, minced
3 cups chicken or pork stock
2 bay leaves
1 bunch thyme
¼ cup green onions, sliced thinly
Louisiana hot sauce
2 cups cooked white rice
1/8 cup file powder

Procedure

Sear the andouille and chicken.  In a hot dutch oven, first sear the andouille sausage on high heat until golden brown on both sides.  Remove andouille, then deglaze with about ½ cup of fresh water.  Reserve liquid, dry the vessel, and allow it to heat up.  Add about 2 teaspoons of oil, then sear the chicken thighs, skin side down first, until a golden crust develops, about 5 minutes per side.  Reserve chicken thighs, but do not discard the fat.

Make the roux, add the “Holy Trinity”.  Using the chicken fat already in the pot on high heat, add remaining vegetable oil and all the flour.  Stir vigorously until mixture becomes the color of milk chocolate, about 15 minutes.  Add onions and allow mixture to caramelize until it is dark brown, about 5 more minutes.  Add the green peppers and celery, and cook on medium heat for about 5 minutes, stirring constantly.

Add the liquids and solids, then simmer. Add chicken or pork stock.  Recombine the andouille and the chicken into the gumbo pot, and add bay leaves and thyme.  Allow to simmer for approximately 45 minutes.

Season to taste.  Before serving, add scallions and simmer for about 5 minutes.  Add salt, freshly ground pepper, and Louisiana hot sauce to taste.

To Serve

Put a ¼ cup of cooked rice in a bowl, and ladle the gumbo around the rice.  Guests may sprinkle a pinch of file powder and a dash of hot sauce at the table to garnish.

Still Photo credits:
David Hagen, Larry Nighswander, Paulette Phlipot, Matthew Noel, Staci Valentine, Antoinette F. Bruno, Teri Campbell, Susi Gott Seguret, Steve Lalich, Steve Adams,  Mark Boughton, Jim Bathie, David Hagen, Steve Adams, Iris Richardson, Jamie Tiampo