Beginners and experienced cooks alike will love this Easy Chicken and Andouille Gumbo.
Easy Chicken and Andouille Gumbo
2014-12-19 02:53:12
Serves 4
Beginners and experienced cooks alike will love this Easy Chicken and Andouille Gumbo.
Ingredients
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1 tablespoon canola oil
- ½ cup chopped red bell pepper
- ½ cup chopped onion
- ¼ cup chopped celery
- ¼ cup chopped carrot
- ½ pound andouille sausage, chopped
- 3 cups chicken broth
- 2 cups shredded rotisserie chicken
- 1 tablespoon Cajun seasoning*
- 2 teaspoons filé powder
- Creole Mustard Potato Salad, recipe follows
- Garnish: Chopped fresh thyme
Instructions
- In a small cast-iron pan over medium heat, melt butter. Add flour, and whisk vigorously until combined. Cook, stirring frequently, until a brown roux forms, about 15 minutes. Remove from heat, and set aside.
- In a large Dutch oven over medium-high heat, add canola oil. Add bell pepper, onion, celery, and carrot, and cook stirring frequently, until tender, about 5 minutes. Add sausage, and cook until lightly browned. Add roux, and stir to combine. Slowly whisk in broth, and cook, stirring occasionally, until mixture begins to boil. Stir in chicken, Cajun seasoning, and filé, and serve immediately with Creole Mustard Potato Salad, if desired. Garnish with fresh chopped thyme, if desired.
Notes
- For testing purposes, we used Rex Premium Blend Cajun Seasoning.
Louisiana Cookin' https://louisianacookin.com/
Creole Mustard Potato Salad
2014-12-19 02:54:14
Serves 6
Ingredients
- 2 pounds red potatoes, quartered
- 3 teaspoons kosher salt, divided
- ½ cup Creole mustard
- ½ cup mayonnaise
- 1 teaspoon paprika
- ½ teaspoon hot sauce
- 1 teaspoon chopped fresh parsley
Instructions
- Place potatoes and 2 teaspoons salt in a large Dutch oven; add water to cover. Bring to a boil over medium-high heat; reduce heat to medium, and cook until tender, about 15 minutes. Drain, and let potatoes cool.
- In a large bowl, combine potatoes, remaining 1 teaspoon salt, mustard, mayonnaise, paprika, hot sauce, and parsley.
Louisiana Cookin' https://louisianacookin.com/
I DONT CARE FER SHEDDED CHICKEN, AFTER MY ROUX MAKES, I ADD CUTUP FRESH CHICKEN, OR THGIHS, COOK UNTIL CHICKEN IS TENDER, SERVE OVER RICE POTATO SALAD ON DE SIDE. SISTER PUTS TATER SALAD IN DE GUMBO. DONT ADD MY FILE., SERVE IT ON DE TABLE WID TABASCO SAUCE. I USE HEAVEN ON EARTH CAJUN SEASONING. DIFFERENT STROKES FER DIFFERENT FOLKS
This is such a fantastic recipe! Super easy, and delicious. I served it at a Mardi Gras party this year – all my guests loved it. We did not serve it with the potato salad, just did a scoop of rice with Louisiana Hot Sauce. Will make again and again!
This looks really yummy. I have one stupid question. What’s creole mustard?
Thanks for asking! Creole mustard is basically a spicy brown mustard based on an old New Orleans recipe.
Candie…..If you can’t find a mustard that says “Creole” mustard, you can look for one that is a horseradish mustard. French’s has a horseradish mustard and it is very similar to creole mustard.
I like my roux really, really thin and dark and from the picture of the bowl it looks thick, otherwise, the recipe looks good. I also use rotisserie chicken regularly, except at Holidays, I use leftover turkey. I will try the recipe with some variations. I really like Louisiana Cooking Magazine and enjoy trying its recipes.