Couzan Billy's Chicken and Andouille Gumbo

Serves 8

Ingredients

Scale: 1x
  • ¾ cup Oil
  • ¾ cup Flour
  • 1 pound Andouille sausage
  • 2 medium Onion (chopped)
  • ¼ cup Garlic (finely minced)
  • 2 teaspoon Thyme
  • 1 teaspoon Black pepper
  • 1 teaspoon White pepper
  • ½ teaspoon Cayenne pepper

Instructions

  1. You can use any sausage you prefer. For the chicken please use thighs! They are dark meat which holds up much better to the prolonged cooking. You can use either bone-in thighs or boneless/skinless thighs.
  2. Chop all veggies and meat prior to starting the cooking..
  3. Make the roux to a deep copper color.
  4. Turn off heat and add the chopped veggies to the roux.
  5. In a separate pan, saute your meat in some butter or oil. Add meat to the roux mixture.
  6. Add chicken stock and spices and bring to rolling boil.
  7. Simmer for at least another hour.
  8. Retrieve and discard the chicken thigh bones (if used).
  9. Serve over rice.
Cajun Baked