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Recipe

Authentic Chicken and Andouille Gumbo

Ready to Mardi Gras Mambo, y’all? The temps are dropping and ya mom’n‘em are coming over before the parade starts so you better get your big pot out. This is the closest gumbo recipe I could find to my Paran’s who, without a doubt, makes the best gumbo I have ever consumed. Sorry - can’t give you his because it’s kept in the family. Everyone has their personal fave, but I prefer the smoky dark flavors prominent in a River Parishes or an Acadiana style gumbo. Follow this Catholic Foodie recipe to the T or give it your own twist, as long as you make your own roux. I guarantee it will not serve you wrong. - Cristina Berthelot, Market Manager

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Ingredients

  • 1 cup butter (or reduced chicken or goose fat, or some other type of oil with a high smoke point)
  • 1 cup all-purpose flour
  • 4 medium yellow onions, chopped
  • 3 green bell peppers, chopped
  • 2 stalks of celery, chopped
  • 6 cloves of garlic, minced
  • 12 to 14 cups chicken stock
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon cayenne pepper
  • 2 bay leaves
  • 1.5 lbs andouille sausage, de-greased is a skillet or in an oven, then cut links length-wise and slice (like half-moons)
  • The meat from two whole chickens, de-boned (I roast my chickens first)
  • 1 cup green onions, chopped (will need extra for individual bowls)
  • 1/2 cup parsley, chopped (will need extra for individual bowls)
  • Your favorite hot sauce (Louisiana, Crystal, Tabasco), to taste
  • 1 to 2 cups of long-grain white rice, prepared according to package directions

Directions

Heat your skillet over medium-high heat.

Add butter (or other oil) and heat until it begins to sizzle.

Add flour and whisk to incorporate. Continue whisking until the roux reaches the color of dark chocolate. Be careful not to burn the roux. NOTE: Alternatively, you can make a dry roux in the oven.

Once the roux has reached the desired color, add the onions, bell peppers, celery, and garlic. Stir well, and allow to cook down for about five minutes or so. You want the veggies to soften and become translucent.

Add the stock, bay leaves, the andouille, salt, and cayenne. Depending on the volume of your veggies, you may need to add a little more stock.

Stir well, and bring to a simmer. Allow the gumbo to simmer for about 20 minutes. Add the chicken.

Reduce the heat to medium-low, continuing to allow the gumbo to simmer for about 40 minutes.

Taste for seasoning and thickness. Make adjustments as necessary.

Serve gumbo over rice in a bowl. Keep Tabasco or Crystal or Louisiana Hot Sauce on hand in case anyone wants to add it to their bowl. Also, have chopped parsley and chopped green onions available to add to individual bowls.

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About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.