Smoked Chicken and Andouille Gumbo with Potato Salad

Name: Smoked Chicken and Andouille Gumbo with Potato Salad
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 7 servings
Cuisine: Cajun
Ingredients: 3.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 2.5 pound Andouille sausage (sliced into 1/2-inch thick rounds); 1.5 cup vegetable oil; 1.5 cup all-purpose flour; 2 yellow onions (large, diced); 2 cup celery (diced); 2 green bell peppers (large, diced); 8 clove garlic (minced); 10 cup chicken broth (low-sodium); 1 pound okra (frozen, sliced); 1 can diced tomatoes (14.5 ounce, undrained); 2 tablespoon Worcestershire sauce; 2 tablespoon hot sauce; 1.5 teaspoon dried thyme; 1.5 teaspoon dried oregano; 3 bay leaves; 3 tablespoon Cajun seasoning; 1.5 teaspoon kosher salt; 1 teaspoon black pepper (freshly ground); 2.5 cup white rice (uncooked, long grain); 5 cup water; 2 pound Russet potato (peeled, diced into 1/2-inch cubes); 1 cup mayonnaise; 2 tablespoon Dijon mustard; 0.5 cup green onion (chopped); 3 hard-boiled eggs (chopped); 2 tablespoon pickle relish (sweet or dill); 0.25 cup fresh parsley (chopped); 2 teaspoon file powder

A deeply flavorful, dark roux gumbo packed with tender chicken and spicy Andouille sausage, served with fluffy white rice and a creamy Cajun-style potato salad.

Prep: 45 min
Cook: 3 hr
Total: 3 hr 45 min
Servings: 7
Cuisine: Cajun
Difficulty: Hard
Cost: $9.46/serving

Dietary

Nut-Free
High-Protein
High-Fiber

Ingredients

3.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
2.5 pound Andouille sausage (sliced into 1/2-inch thick rounds)
1.5 cup vegetable oil
1.5 cup all-purpose flour
2 yellow onions (large, diced)
2 cup celery (diced)
2 green bell peppers (large, diced)
8 clove garlic (minced)
10 cup chicken broth (low-sodium)
1 pound okra (frozen, sliced)
1 can diced tomatoes (14.5 ounce, undrained)
2 tablespoon Worcestershire sauce
2 tablespoon hot sauce
1.5 teaspoon dried thyme
1.5 teaspoon dried oregano
3 bay leaves
3 tablespoon Cajun seasoning
1.5 teaspoon kosher salt
1 teaspoon black pepper (freshly ground)
2.5 cup white rice (uncooked, long grain)
5 cup water
2 pound Russet potato (peeled, diced into 1/2-inch cubes)
1 cup mayonnaise
2 tablespoon Dijon mustard
0.5 cup green onion (chopped)
3 hard-boiled eggs (chopped)
2 tablespoon pickle relish (sweet or dill)
0.25 cup fresh parsley (chopped)
2 teaspoon file powder

Instructions

Pat chicken dry and season with 1 tablespoon of Cajun seasoning. In a large Dutch oven or heavy-bottomed pot, brown chicken in 2 tablespoons of the vegetable oil over medium-high heat until nicely seared, about 5-7 minutes. Remove chicken and set aside.
Add sliced Andouille sausage to the same pot and cook over medium heat until browned and some fat has rendered, about 8-10 minutes. Remove sausage and set aside with the chicken.
Reduce heat to medium-low. Add the remaining 1 1/4 cups vegetable oil and all-purpose flour to the pot. Whisk constantly to create a smooth roux. Cook, stirring diligently, for 30-45 minutes until the roux reaches a deep, dark chocolate color. This is the most crucial step for gumbo flavor.
Once the roux is dark, add diced yellow onions, diced celery, and diced green bell peppers (the 'holy trinity') to the pot. Stir well and cook until vegetables are softened, about 8-10 minutes. Add minced garlic and cook for another 1 minute until fragrant.
Gradually whisk in the low-sodium chicken broth, 1 cup at a time, until fully incorporated and smooth. Add frozen sliced okra, diced tomatoes, Worcestershire sauce, hot sauce, dried thyme, dried oregano, bay leaves, remaining 2 tablespoons Cajun seasoning, kosher salt, and black pepper. Stir well.
Return the browned chicken and Andouille sausage to the pot. Bring the gumbo to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, stirring occasionally, allowing flavors to meld. If the gumbo becomes too thick, add a little more chicken broth or water.
While the gumbo simmers, prepare the potato salad. Place diced Russet potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil. Cook until potatoes are fork-tender, about 10-15 minutes. Drain well and let cool slightly.
In a large bowl, combine mayonnaise, Dijon mustard, 1/4 cup chopped green onions, and pickle relish. Add the cooled potatoes, chopped hard-boiled eggs (if using), and mix gently until well combined. Season with salt and pepper to taste. Refrigerate for at least 30 minutes to chill and allow flavors to marry.
Cook the white rice: In a medium saucepan, combine 2 1/2 cups uncooked long grain white rice and 5 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
Remove bay leaves from the gumbo before serving. Taste and adjust seasoning as needed. Ladle hot gumbo over fluffy white rice. Serve with a side of chilled potato salad, garnished with remaining green onions and fresh parsley (if using). Offer file powder at the table for guests to stir in, if desired.

Notes

Developing a dark roux requires patience and constant stirring to prevent burning; it's the foundation of the gumbo's flavor. The potato salad can be made a day ahead for convenience and enhanced flavor.

Nutrition (per serving)

Calories: 1350
Protein: 70 g
Carbohydrates: 105 g
Fat: 75 g
Fiber: 9 g
Sodium: 1450 mg
Saturated Fat: 20 g
Sugar: 10 g
Cholesterol: 200 mg