Cajun Chicken and Andouille Gumbo
CAJUN · LOUISIANA

Cajun Chicken and Andouille Gumbo

Gumbo au poulet et andouilleSoup

A dark, smoky roux cooked past mahogany, the Cajun holy trinity, and andouille that seasons the whole pot. Chicken falling off the bone, okra thickening the bowl — this is gumbo the way it's made down the bayou.

Total
100 min
Heat
3/5
Serves
6

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Flavour profile

Heat
Funk
Acid
Richness
Umami
  • Peppery
  • Rich
  • Savoury
  • Smoky

The real deal

Region
Cajun country, southwest Louisiana — gumbo is the shared pot of the Acadian, Creole and West African kitchens.
Technique
A dark roux cooked to the colour of chocolate, then the holy trinity sweated in it before any liquid goes near the pot.
We kept
Andouille, okra, the trinity, filé at the end, and a roux cooked properly dark — no rushing it past the toast point.

Ingredients

6 Serves

pot

  • 1.2 kg · bone-in, skin removed
  • 400 g · Cajun or Creole andouille, sliced into rounds
  • 2 l
  • 500 g · sliced into rounds
  • 2
  • 4 · fresh sprigs

roux

  • 120 ml
  • 120 g

trinity

  • 2 · diced
  • 4 · diced
  • 1 · diced
  • 4 cloves · minced

seasoning

  • 1 tsp
  • 2 tsp
  • 1 tsp
  • 2 tsp

finish

  • 2 tsp · optional · ground sassafras leaves
  • 4 · thinly sliced
  • 1 bunch · chopped

serving

  • 400 g
  • to taste · optional

Method

  1. Slice into thick rounds and pat dry. Slice into rounds and set aside. Dice , and into small, even pieces — this is the holy trinity, and it should cook at the same speed. Mince and keep it separate.

    Keep the trinity in one bowl: once the roux is dark you have no time to chop.

  2. Heat a heavy pot over medium heat and brown in its own fat until the edges curl and it smells smoky, about 6 min. Lift it out, then brown the chicken the same way, about 5 min a side. Set the meat aside — do not wipe the pot.

    The browned bits left in the pot are the base of the whole gumbo. Scrape them up when the trinity goes in.

  3. Lower the heat to medium heat and add 120 ml and 120 g . Stir constantly with a flat-edged spoon or whisk for 25 min, until the roux turns the colour of dark chocolate and smells like toasted nuts. Do not walk away.

    If you see black specks, the roux has burned — throw it out and start again. A burned roux will never taste right.

  4. Toss the trinity into dark roux all at once — it will hiss and steam. Stir for 8 min until the vegetables soften and the roux loosens. Add 4 cloves and stir for 1 min more.

    The vegetables stop the roux from cooking further and going bitter. Have them within arm's reach before the roux finishes.

  5. Pour in 2 l in a steady stream, stirring so no lumps form. Add the browned andouille and chicken back in with , , 1 tsp and 2 tsp . Bring to a bare simmer and cook uncovered for 40 min, skimming the fat that rises.

    A hard boil will make the roux break and the gumbo go greasy. Keep it at the laziest bubble you can see.

  6. Stir in and simmer for another 20 min, until the okra is tender and the broth has thickened and turned glossy. Season with 2 tsp and 1 tsp .

    Okra is the old thickener. If you use filé too, add it off the heat or the gumbo turns stringy and bitter.

  7. Rinse 400 g until the water runs clear, then cook with twice its volume of water, covered, over low heat for 18 min. Rest for 10 min and fluff with a fork.

  8. Take the gumbo off the heat. Stir in 2 tsp and let it sit for 5 min to bloom. Taste and adjust the salt, then scatter over and .

    Never boil after the filé goes in — it goes stringy in seconds.

  9. Mound rice in warm bowls and ladle the gumbo around it, making sure everyone gets chicken, andouille and okra. Put on the table for anyone who wants more heat.

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