Ingredients Jump to Instructions ↓

  1. 1/2 pound Andouille, cut into 1/4-inch cubes

  2. 4 tablespoons duck fat

  3. 1 2 1/2-to 3-pound chicken, cut into pieces

  4. 1 1/2 quarts water

  5. 1/3 cup all-purpose flour

  6. 1 cup onion, chopped

  7. 1 cup celery, chopped

  8. 1 cup green pepper, chopped

  9. 2 garlic cloves, minced

  10. 2 tablespoons fresh parsely, chopped

  11. 2 bay leaves

  12. 1/2 teaspoon dried thyme

  13. 1 teaspoon tabasco

  14. 1/4 teaspoon salt

  15. 1/8 teaspoon freshly ground black pepper

  16. 1/2 cup green onions, chopped

  17. cooked rice

Instructions Jump to Ingredients ↑

  1. In 3-quart saucepan, over medium-high heat, brown sausage in 2 tablespoons duck fat, about 7 minutes. Remove with slotted spoon and set aside. Add chicken pieces and cook until golden brown, about 10 minutes, turning occasionally. Add water, cover and cook until chicken is tender, about 30 minutes. Remove chicken, leaving liquid in pan, and when chicken is cool enough to handle, discard skin and bones and dice meat into 1/2-inch cubes.

  2. In skillet, over medium heat, mix remaining 2 tablespoons duck fat and flour and cook, stirring constantly, until roux turns dark brown, about 30 minutes. Add onion, celery, green pepper, garlic and parsley and cook about 10 minutes or until vegetables are tender. Add vegetables to liquid in saucepan along with bay leaves, thyme, tabasco sauce, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered, 45 minutes. Add chicken and sausage and simmer another 15 minutes.

  3. Remove pan from heat, add green onions and adjust seasoning. Let gumbo stand 10 to 15 minutes. To serve, mound about 1/3 cup rice in each soup bowl, then ladle about 1 cup gumbo around rice.

  4. Recipe courtesy of D'Artagnan


Send feedback