SoFab Classic Cajun Chicken & Andouille Gumbo
2 cups vegetable oil
2 1/3 cups flour
4 cups chopped onions
2 cups chopped celery
2 cups chopped green pepper
1 tablespoon chopped garlic
8 cups chicken stock, hot
Meat from one roast chicken, pulled, skin and bones discarded or reserved for another use.
1 1/2 pounds Andouille sausage
Creole or Cajun seasoning
2 cups chopped green onions
hot French bread
Add the oil and flour to the pot to make a roux. Cook, stirring constantly, over medium-high heat until dark brown in color, about 20 minutes. Add the onions, and sauté until they have caramelized, about 15 minutes. Add the celery and green pepper and cook until the vegetables are soft, about 5 minutes. Add the garlic and stir constantly until fragrant.
Gradually stir in the hot stock; bring to a boil. Add the chicken and sausage to the pot and bring the mixture back to a boil. Reduce heat to simmer and cook until thickened, about one hour. Season to taste with Creole or Cajun seasoning.
Stir in the green onions 10 minutes before serving. Serve the gumbo over rice, if desired, accompanied by French bread.
Filé should be passed at the table for guests to add. One-fourth to 1/2 teaspoon per serving is recommended.