Chicken and Homemade Andouille Gumbo

The product page lists salt, spices, sugar, garlic, and paprika, and describes onion and a hint of clove, which is the Louisiana flavor you want in a gumbo. The product page's coarse 3/8" grind holds together in a long simmer instead of breaking down into the pot.

Made with

• Andouille Sausage Seasoning

Ingredients and steps

Makes: one 25 lb batch of fresh andouille; the gumbo serves 8 and uses 1 lb

Amounts: one package is sized for a full 25 lb batch. Follow the package directions. There's no cure pack, so this is fresh sausage.

Ingredients

• For the andouille: 25 lb fatty pork trim, very cold; 1 package Frisco Andouille Sausage Seasoning; 32mm hog casings, soaked and rinsed
• For the gumbo: 1 lb of the andouille links, 2 lb boneless skinless chicken thighs, 3/4 cup vegetable oil, 3/4 cup flour, 1 large onion, 1 green bell pepper, and 3 ribs celery (all diced), 4 cloves garlic (minced), 8 cups low-sodium chicken stock, 2 bay leaves, 1 teaspoon dried thyme, cayenne to taste, sliced green onions, and cooked white rice

Steps

1. Grind the pork through a 3/8" plate. Mix in the seasoning package until sticky and stuff into 32mm casings, as the package directs. Refrigerate what you'll use in 1-2 days and freeze the rest.
2. In a heavy Dutch oven, brown 1 lb of links on all sides over medium heat until they reach 160F inside. Slice them into coins and set aside.
3. Brown the chicken thighs in the drippings, 3-4 minutes per side. Set them aside (they'll finish cooking in the gumbo).
4. Add the oil to the pot, then whisk in the flour. Stir constantly over medium to medium-low heat 30-45 minutes, until the roux is the color of milk chocolate or darker. Don't walk away; if it scorches, start over.
5. Stir in the onion, bell pepper, and celery and cook 5 minutes. Add the garlic for 1 minute.
6. Slowly whisk in the stock. Add the bay leaves, thyme, chicken, and sausage. Simmer uncovered about 1 hour, stirring now and then and skimming off the fat.
7. Pull out the chicken (well past 165F by now), shred it, and return it to the pot. Season with cayenne and salt to taste.
8. Serve over rice with green onions.

Safety note: Andouille is often smoked, but this kit has no cure pack. Don't cold smoke or low-temperature smoke these links. Cook them fresh, to 160F.

Pair it with

Cajun Fire Seasoning. The product page says to "stir into gumbo," so keep it by the stove to season the pot to taste.