Now that we've covered the essentials of Gumbo history and assembled our ingredients and tools, it's time to make your own Chicken, Andouille, and Tasso Gumbo.
In All About Gumbo - Part 1 we looked at the history of Gumbo and I introduced you to some key Cajun ingredients.
Now, let's get cooking! Here is your step by step Guide To Gumbo.. If you really want to get in the spirit, you could mix up a Sazerac cocktail.
Laissez le bon temps rouler! (Let the Good Times Roll!)
Chicken, Sausage, Tasso Gumbo
Adapted (with wild and reckless abandon) from Gwen McKee's The Little Gumbo Book.
- 3 lbs of chicken thighs (skin on - relax, we're getting rid of it later!)
- 1 C Andouille sausage
- ¾ C Tasso ham
- 1 C flour
- 1C oil (vegetable, corn or canola)
- 1 C chopped onion
- ½ C chopped bell pepper
- ½ c chopped celery
- 3 cloves garlic, minced
- 1 tsp cayenne
- 3 Tbsp Worcestershire
- 2 bay leaves
- 1-2 tsp Cajun seasoning (or more)
- 2 1/4 C broth (Pacific is good)
- 1 28 oz can whole peeled tomatoes (Muir Glen are great)
- ½ C scallions
- 1-2 TBSP chopped fresh parsley
- 1-2 Tbsp chopped fresh thyme
- Wash chicken. Pat dry. Sprinkle with Cajun spices. Brown the chicken thighs with skin on in medium hot oil with tasso ham and andouille.
- Remove chicken, ham and sausage from oil and add flour and additional oil as needed to make roux.
- Stir roux over medium high heat until it becomes a medium brown - about the color of peanut butter. Add trinity (onion, celery, pepper.) This will arrest cooking of roux.
- Return chicken, sausage and ham to pot - add spices, garlic, tomatoes, thyme, parseley, and broth.
- If you're cooking this a day ahead of when you plan to serve it, you can skim fat after the gumbo has been refrigerated, removing bones, skin, etc. when it's cooled. Otherwise, you can use tongs to sort it out while it's still hot.
- Cook for about 45 minutes to an hour. You'll see the meat begin to fall off the bone. Taste your gumbo and adjust seasonings.
- Serve over fresh hot rice, topped with fresh chopped green onions and pass the file powder - adding at the end rather than during the cooking.
The copyright of the article Gumbo, Step by Step in Gourmet Food is owned by Jacqueline Church. Permission to republish Gumbo, Step by Step must be granted by the author in writing.
