Mid-February thru Mid-March is one of my favorite times of the year. It reminds me of some of the most wonderful times I had in my life in the “Crescent City.” The music, the food, the people, the spirit…….. the vibe. Laissez les Bon temps rouler!!! Let the good times roll…. This month’s recipe is one of mainstay traditions of this season in ‘Nawlins.
So, when winter comes, there’s nothing like a fresh bowl of warm sexy love!! Enjoy this “Cajun Chicken and Turkey Andouille Sausage Gumbo” recipe. Play around with the spices and ingredients to fit your own tastes. Me, I like spicy heat so I add extra stuff. Arnaud’s, Antione’s, Gallatoire’s and Commanders Palace? Eat your heart out!!! Enjoy!!
1 teaspoon olive oil
1 pound boneless chicken thighs or breasts, chopped
Salt and pepper to taste
12 ounces turkey andouille sausage, sliced into ¼ inch slices
½ cup vegetable oil
½ cup flour
1 medium green bell pepper chopped
1 medium yellow onion chopped
1 medium celery stalk chopped
3 cloves garlic chopped
1 cup okra (I use frozen)
2 tablespoons Cajun seasoning, or more to taste
6 cups chicken stock
3 bay leaves
4 tablespoons chopped parsley + more for serving
1 tablespoon filé powder, or to taste (optional)
For Serving: Cooked white rice (optional)
Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.
Add ½ cup oil to a large pot and heat to medium heat. Add flour, stir and cook, constantly stirring, until the roux browns and looks like the color of chocolate, 15-20 minutes.
Add peppers, onion, celery and garlic. Stir and cook about 5 minutes.
Add chicken and Turkey andouille. Stir and cook for 1 minute.
Add okra, Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.
Add bay leaves and cook at medium-low heat for 1 hour to thicken. You can simmer longer if you’d like.
Stir in parsley and cook 5 minutes.
Remove from heat and stir in filé powder, if using.
Serve into a bowl, over white rice if desired, and garnish with extra parsley.
For extra spice I add Cayenne Pepper, Carolina Reaper or Ghost Chili powder, as well
as chopped Serrano Chilis. Sprinkle with Red Pepper Flakes.