BON APPETIT GUMBO RECIPES

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SHRIMP, CHICKEN, AND ANDOUILLE GUMBO RECIPE | BON APPÉTIT



Shrimp, Chicken, and Andouille Gumbo Recipe | Bon Appétit image

We'd consider bathing in this soul-nourishing, New Orleans-style shrimp and andouille sausage gumbo (if that wouldn't be so, so weird).

Provided by Jeanne Thiel Kelley

Yield 16 Servings

Number Of Ingredients 19

1 cup vegetable oil
1 cup all purpose flour
6 large onions, chopped (about 12 cups)
6 red bell peppers, seeded, chopped (about 7 cups)
8 celery stalks, chopped (about 3 cups)
16 garlic cloves, chopped
1 teaspoon cayenne pepper
1 cup dry white wine
1/2 cup chopped fresh thyme
6 bay leaves
2 28-ounce cans diced tomatoes with juice
4 8-ounce bottles clam juice
4 cups low-salt chicken broth
4 pounds andouille sausage, cut crosswise into 1/2-inch-thick slices
3 pounds skinless boneless chicken thighs, cut into 1-inch cubes
2 16-ounce packages sliced frozen okra
4 pounds peeled deveined medium shrimp
Minced fresh Italian parsley
Steamed rice

Steps:

  • Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes. Add chopped onions, chopped bell peppers, and chopped celery and cook until onions are soft and brown, stirring frequently, about 20 minutes. Add garlic and cayenne and stir 2 minutes. Add wine, thyme, and bay leaves; bring to boil, stirring occasionally. Add tomatoes with juice, clam juice, broth, sausage, and chicken; simmer until chicken is cooked through, about 15 minutes. Add okra and simmer until tender, about 10 minutes. DO AHEAD Gumbo base can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring base to simmer before continuing.
  • Add shrimp to pot and cook shrimp until just opaque in center, stirring often, about 5 minutes. Season gumbo to taste with salt and pepper. Garnish with minced parsley and serve with steamed rice alongside.

CHICKEN-ANDOUILLE GUMBO RECIPE | BON APPÉTIT



Chicken-Andouille Gumbo Recipe | Bon Appétit image

Homemade stock made from a whole bird has two upsides: You get a rich, balanced liquid for the gumbo, and plenty of tender poached chicken meat.

Provided by Jay Ducote

Yield 12 Servings

Number Of Ingredients 19

1 3½–4-lb. chicken
1 large onion, peeled, quartered
2 large carrots, peeled, coarsely chopped
2 celery stalks, coarsely chopped
2 tablespoons black peppercorns
1 tablespoon dried basil
1 tablespoon dried oregano
½ cup vegetable oil
1 pound andouille sausage, sliced ¼” thick
½ cup all-purpose flour
1 large onion, finely chopped
1 large green bell pepper, finely chopped
4 celery stalks, finely chopped
8 garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
4 sprigs thyme
2 bay leaves
2 tablespoons Louisiana hot sauce
Cooked white rice and sliced scallions (for serving)

Steps:

  • Bring chicken, onion, carrots, celery, peppercorns, basil, oregano, and 12 cups water to a boil in a large stockpot. Reduce heat, partially cover, and simmer, skimming surface as needed, until meat is falling off the bone, about 1 hour.
  • Transfer chicken to a cutting board. Let cool slightly, then remove meat from bones and shred into bite-size pieces; discard skin and bones.
  • Strain stock through a fine-mesh sieve into a clean pot (or airtight container if not using right away); discard solids. You should have about 12 cups.
  • DO AHEAD: Stock can be made 2 days ahead. Let cool, then cover and chill, or freeze up to 3 months. Let meat cool; tightly wrap and chill.
  • Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook sausage, stirring occasionally, until beginning to brown, about 4 minutes. Using a slotted spoon, transfer sausage to a plate.
  • Whisk flour into oil in pot and cook, whisking constantly, until roux is the color of a brown paper bag and smells nutty, about 4 minutes.
  • Add onion, bell pepper, celery, and garlic to roux; season with salt and pepper. Cook, stirring often, until vegetables begin to soften, about 5 minutes.
  • Add stock, chicken, sausage, thyme sprigs, and bay leaves to pot. Bring to a boil, reduce heat, and simmer until liquid is slightly thickened and vegetables are soft, about 1 hour.
  • Add hot sauce to gumbo, season with salt and pepper, and simmer 30 minutes to let flavors meld; discard thyme sprigs and bay leaves.
  • Serve gumbo over rice topped with scallions.
  • DO AHEAD: Gumbo can be made 4 days ahead. Let cool; cover and chill.

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