Monday, October 19, 2009

Chicken, Andouille, and Oyster Gumbo + Cajun Blues

With our first taste of fall, here in Cajun Country, I had the strongest "ahnvie" to cook a gumbo. No arguments from anyone at my house. It is a perfect dish for cooler weather and satisfies the soul. There are about as many ways to cook a gumbo as there are cooks, but this is one of my favorites. I used Andouille sausage, a spicy local sausage that is brimming with flavor and adds a smoky taste that is out of this world! Cest bon,!


Chicken, Andouille, and Oyster Gumbo

Roux
3/4 cup flour
3/4 cup vegetable oil

1 cut up fryer or gumbo hen
1 pkg. Andouille sausage (or smoked sausage), sliced
1 pt. oysters w/liquid
1 cup each onions, bell peppers, and celery, chopped
3 cloves garlic, crushed
1/2 cup green onions, chopped
1/2 cup fresh parsley, chopped
2 tbs.'s Cajun seasoning (divided)
Salt and Tabasco to taste
3 bay leaves
3 quarts warm water

First, you make a roux.

Combine flour and oil in a large Dutch oven, on medium heat, and stir constantly, for about 10 to 15 minutes, until medium brown in color. Scrape bottom and sides, often. When desired color is reached, lower heat and add the "holy trinity" ( onions, celery,, and bell peppers), and garlic, stir well for about 3 minutes, then slowly add the warm water. Add seasonings, bay leaves, and Tabasco , and bring to a boil and simmer for 15 minutes.

Meanwhile, brown seasoned chicken and sausage, on both sides, in a large cast iron skillet. Drain excess oil and add to the gumbo. Bring to a boil, lower heat and simmer for 1 1/2 hours, stirring occasionally. Add green onions, parsley, and oysters, and a few shakes of Tabasco, and stir and cook for 10 more minutes. Skim excess oil and serve with a scoop of rice and potato salad and hot French bread. Serves 8

They say that it's a true sign of a Cajun to eat the potato salad IN the gumbo, instead of ON the side!
Moi-j'aime-ca-comme -ca , (I like it like that), cher! Bon Appetit!

******
Here is one of my favorite bands, The Traiteurs, It is comprised of a group of Cajun Country's finest and guaranteed to make you wanna dance. Crank it up and enjoy, ya'll!!



18 comments:

John said...

It's 7am over here as I read this, and it's cold outside. Makes my cereal seem a bit tame.

MaLou Silverman said...

So mouth-watering! It's warm where I live but if served with this Gumbo, will eat with gusto!

The Good Cook said...

Oh yum, yum, yum... It's cold here - and I was just thinking what am I going to make tonight for dinner... thanks for the inspiration...

Joanne said...

It's that perfect time of year for soups and stews. What time did you say dinner is served? ;)

Cathy said...

I've never had oysters in a gumbo but I love them. I'll have to give this a try! I like that the recipe has no okra...well, I like okra, but it's a bitch to find here.

judi said...

Sounds good, potato salad now that is interesting, we eat potato salad in the summer with fried chicken, well, with anything. However, never with gumbo ... not many yankees in the pacific northwest eat gumbo, I personally love the stuff.

Kat said...

You are right, there are many ways to make gumbo and the weather is getting just right for some on game day! Have not heard of the potato salad with it. That must be cajun for sure.
Wanted to let you know I made the Etoufee last night and the guys loved it. I did not care for it. I think I burnt the roux. It was already med. brown out of the package and I stirred constantly, but I am pretty sure I burnt their little dried green peppers. Next time I will know better. Thanks!

Katherine Aucoin said...

Thank goodness for your "ahnvie"! your gumbo looks so fresh and comfy. What i would give to have some real andoullie from Cajunland right now.

Elizabeth Bradley said...

Oysters were my fathers favorite food in the whole world. How I wish he was still here so I could whip him up a batch of your fine Gumbo.

Vagabonde said...

I like your gumbo recipe. My blogging friend from Senegal in West Africa had a recipe too with okras and they called the okra gombo there. I think I heard that okra came over to the US south with African cooks and they use them in stews. Since they called the dish “stew with gombo” with time it came to be called gumbo. The Cajuns made it their dish by personalize it. Is this what you heard too or am I completely mistaken? Also I do like your clip of Les Traiteurs, they are real good.

Marguerite said...

John- Beautiful weather here! Just add a little hot sauce to it! :)

Ma Lou- Thanks so much for the nice compliment, cher! And thanks for visiting!

Good Cook- So good to hear from you! If anyone could make this gumbo, it would be you. Enjoy!

Joanne- Merci, cher! My son ate some gumbo for breakfast! Anytime would be great!

Cathy- Glad you like the recipe! The oysters add a nice flavor. Try it, you'll love it! .

Marguerite said...

Judi- Eating the potato salad in gumbo is a Cajun thing, for sure. Thanks for stopping by!

Kat- So sorry that you scorched your roux. It's a tricky thing, but gets easier with practice. Next time, use my "from scratch" recipe. Cest bon!

Katherine- So good to see you, cher! The andouille sausage is the best. I use it for gumbo and red beans and rice. Wish I could send you some!

Midlife Jobhunter said...

Roux requires such patience. I don't usually have it and end up with a burned mess. This recipe seems to have more oil. Maybe I could stand and stir that longer. I know. I'm bad.

Sniffles and Smiles said...

Oh, this looks delish!!! I think I'll have to copy this down, and save it for a day when I can simmer...Something hot sounds sooo good right now!!! Hope you are well, my dear friend!!! Sending you all my love~Janine XO

Kathryn Magendie said...

Just back from Louisiana Land, as you know! :-) having withdrawals for some Looseeanner food....

Marguerite said...

Elizabeth- Thanks, cher! We are blessed with some of the best oysters anywhere.

Vagabonde, Merci and you're exactly right about the origins of gumbo. Cajun cuisine is a blend of mostly French, with Spanish, Indian, and African influences. Cest bon, cher! Glad you liked Les Traiteurs!

Midlife- The trick is to get the heat just right. I brown my roux on medium, for about 10 minutes and lots of stirring. You can do it!

Nancy said...

This gumbo looks heavenly, too bad I'm allergic to oysters. :-(

Marguerite said...

Janine- Believe it or not but my daughter cooks a veggie gumbo and it is fabulous. A Cajun vegetable soup! Merci for stopping by, mon cher amis!

Kathryn- I know what you mean, cher!
When I lived in Maryland, I thank God that I could cook everything Cajun or I would not have been able to handle the withdrawal, either!

Nancy- Thanks, cher! The chicken and sausage gumbo can stand on it's own,(delish), without the oysters, so don't let that stop you from making it :) Bon appetit!