When chunks of oven-roasted chicken, andouille sausage, okra and green peppers kicked with Cajun spices converge in a chocolate roux, the gumbo doesn't get any better. Mix in some blues, rustle up some booze and party Mardi Gras style when you serve this gumbo from Highway 61 Roadhouse.
Serves | 16 |
- 1 whole chicken, 2 to 3 pounds
- ½ cup peanut oil
- ¾ cup all-purpose flour
- 1 cup diced green bell pepper
- 1 cup diced onion
- 1 cup diced celery
- 2 cups thinly sliced andouille sausage
- 4 ripe tomatoes, seeded and chopped
- 2 quarts chicken stock
- 1 tsp thyme leaves
- 4 bay leaves
- 1 tsp freshly ground black pepper
- 1 tsp finely chopped garlic
- 1 Tbsp filé powder
- ¼ tsp cayenne pepper
- Salt to taste
- 3 cups sliced okra
- 4 cups cooked white rice
| Preparation | Preheat oven to 350˚F. Rinse chicken under cold water, cut into 10 pieces, then halve the breasts. Place chicken pieces, skin side down, in a large ovenproof skillet. Roast chicken for 20 to 30 minutes until browned. Cool, then pull meat from bones. The chicken may be prepared in advance.
Combine oil and flour in a 3-quart pot. Cook over medium-high to high heat, stirring constantly, until mixture turns the color of milk chocolate, about 20 minutes. Watch carefully. Don't allow roux to burn. Add bell pepper, onion and celery, and cook over medium-high heat until tender. Stir in andouille and tomatoes. Combine well. Pour in chicken stock. Add thyme, bay leaves, black pepper and garlic. With a whisk, add the filé powder, whisking it into the gumbo. Bring to boil, then add cayenne. Adjust seasoning with salt to taste. Reduce heat to low, add chicken and okra and simmer 20 to 30 minutes until okra is tender.
| To Serve | Spoon a ¼ cup of cooked rice into each bowl. Ladle with the gumbo.