big ole bill's savory chicken & andouille gumbo

How To Make big ole bill's savory chicken & andouille gumbo

• 1

  Cut up the andouille and sausage in 1/2-inch rounds and then cut each round in half again to make half-moon shaped pieces. Place in a bowl.
• 2

  Cut the chicken into small cubes and place in a bowl.
• 3

  Cut the bell peppers, onions and celery into small pieces and place in a bowl.
• 4

  Mix the cayenne, thyme, bay leaves, salt, pepper and savory into a bowl.
• 5

  Chop up the parsley and put in a bowl.
• 6

  Chop the garlic and put it into a small bowl.
• 
  7

  Heat 3 Tbs. of Peanut Oil on medium/high heat in a 7 Qt. Dutch Oven.
• 
  8

  Season chicken with the creole seasoning and brown in batches on both sides in the Dutch oven. Remove with a slotted spoon and set aside. Leave the juices in the pot.
• 
  9

  Brown all the sausage in batches, and then remove the sausage and set aside. Leave the accumulated sausage and chicken juices in the pot.
• 
  10

  Turn the heat down to Low to Medium. Added the 1 cup of oil and let it heat up. Add the flour to the warm oil, stirring constantly until you get a light coffee colored to dark brown roux. The darker roux the stronger the flavor. The roux will have a nice nutty smell when done. We make ours until it attains a medium coffee color.
• 
  11

  Add the vegetables into the roux, stirring constantly while cooking 4 to 5 minutes. Add the garlic and stir until fragrant about two minutes.
• 
  12

  Turn the heat to medium high, add the chicken stock, seasonings, and chicken thighs. Cover and bring to a boil, occasionally scraping the bottom.
• 
  13

  Turn the heat back down to low, remove the lid and cook uncovered for about forty file minutes, stirring the gumbo every 10 minutes or so. Add the sausage and cook for another 15 minutes. Skim any fat off the top as you go. The gumbo broth should be the consistency of gravy. You can add more broth at the end if needed.
• 
  14

  Serve over jasmine rice. Garnish with green onion and fresh parsley. Sprinkle with file' powder after serving if you wish. serve with a crusty French bread.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card