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Louisiana / Creole

Chocolate Roux Chicken and Andouille Gumbo

Forty-minute roux, trinity, and a long simmer.

150 minutes Serves 8

Where this comes from

Gumbo carries a West African name, a Choctaw thickener, and French technique — cooked into one pot by Black hands in Louisiana.

Ingredients

  • 1 cup flour
  • 1 cup oil
  • 2 onions, 1 bell pepper, 3 celery ribs, diced
  • 6 cloves garlic
  • 1 lb andouille, sliced
  • 1 whole chicken, cut up
  • 8 cups stock
  • 2 bay leaves
  • Creole seasoning
  • File powder to finish

Method

  1. 011. Cook flour and oil over medium, stirring constantly, 35-40 minutes to chocolate.
  2. 022. Add trinity off heat; it will sizzle and stop the cooking.
  3. 033. Return to heat, add garlic and sausage, cook 10 minutes.
  4. 044. Whisk in stock slowly, add chicken and bay. Simmer 90 minutes.
  5. 055. Pull chicken, shred, return. Off heat, dust with file. Serve over rice.

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