Chicken & Andouille Sausage Gumbo from L’Auberge Baton Rouge

Nicole Hood — Mon, 25 Jul 2016 00:00:00 +0000

Every now and then you eat a dish at a local restaurant that is so good you can’t stop thinking and talking about it {to just about anyone who will listen}. My family and I enjoyed a delicious Cajun inspired meal at Stadium Sports Bar and Grill on our first night in Baton Rouge. We ordered a assortment of mouthwatering entrees including BBQ Shrimp, PoBoys, and Stuffed Pork Chops but the dish we all went ga-ga over was the Chicken and Sausage Gumbo. Now this wasn’t just any gumbo, y’all. This gumbo was filled to the brim with sauteed veggies, tender chicken, and spicy sausage floating in a rich and smoky broth. We literally, no shame, licked the bowl clean and debated on ordering more. So naturally I had to ask the chef at L’Auberge for his recipe and lucky me {and you} he kindly shared. Make this recipe for dinner tonight and I bet you will lick the bowl clean too.

View my review of Stadium at L’Auberge Casino here.

Stadium Sports Bar and Grill

https://www.lbatonrouge.com/

Chicken & Andouille Sausage Gumbo

Makes 8-10 servings

Ingredients

Whole Chicken excess fat/backbone removed, quartered
1/2 cup vegetable oil
1 cup flour
1 lb Smoked Andouille sausage chopped
1 large yellow onion chopped
2 ribs celery finely chopped
1/2 red bell pepper finely chopped
7 cloves garlic minced
1 12 oz bottle Abita Amber beer
6 cups chicken stock
4 tsp creole seasoning {I use Tony Cachere's}
2 bay leaves
1/4 tsp cayenne pepper
1/2 cup green onion
1/2 cup parsley chopped
1 tsp dried thyme
salt/black pepper to taste
green onions diced for garnish
cooked white rice for serving

Instructions

Heat a large heavy pot over medium high heat until hot, about 3 minutes.
Sprinkle chicken with salt and pepper.
Add to pot, skin side down, and sear until golden brown, about 8 minutes, then transfer to plate.
Add vegetable oil, then flour, to drippings in pot. Stir with a wooden spoon to blend well.
Reduce heat to medium and stir constantly until roux is formed chocolate-brown color. About 25 minutes.
Add sausage, chopped onions, celery, bell peppers, and garlic to roux and cook until vegetables are soft, stirring frequently about 4 minutes.
Add beer and stir to blend.
Add chicken broth, creole seasoning, bay leaves, thyme, parsley, cayenne pepper and approx 2 tsp salt. Stir well to blend.
Return chicken pieces to pot, increase heat and bring up to a boil.
Reduce heat to medium low, simmer uncovered until chicken is tender, skimming foam from surface and stirring occasionally, about 1 ½ hours.
Using tongs, transfer chicken to plate, cool until easy to handle, about 20 minutes.
Remove meat from bones; discard bones and skin. Cut meat into 1 inch pieces.
Spoon fat off of top of gumbo.
Return meat to gumbo.
Season with salt and pepper.
Serve with Louisiana rice and top with green onions. Enjoy!

Notes

Recipe adapted from L’Auberge Baton Rouge.

Start with a whole chicken. I bought mine whole
and trimmed and cut it into quarters.

Sprinkle chicken with salt and pepper.

Heat a large heavy pot over medium high heat until hot.
Add chicken to the pot, skin side down.

Sear until golden brown,
about 8 minutes, then transfer to plate.

Depending on how much drippings you have in the pot, adjust the amount of oil you add. The original recipe said 1/4 cup. I added 1/2 cup oil.

Add vegetable oil, then flour, to drippings in pot.

Stir with a wooden spoon to blend well.

Reduce heat to medium and stir constantly until roux is formed chocolate-brown color.
About 25 minutes.

This recipe uses Andouille sausage.
It is a smoked pork sausage popular in Louisiana Cajun dishes.

Chop up the sausage into bite size pieces.

When making a detailed recipe like this I always prep everything ahead of time so it is ready to be tossed right in. I promise this saves you so much time and stress later when you are cooking!

Add sausage, chopped onions, celery, bell peppers, and garlic to the roux.

Cook until vegetables are soft, stirring frequently about 4 minutes.

Local beer is the best, in my opinion and Abita Beer is the most well known here in Louisiana.

For this recipe, use a bottle of Amber Abita beer.

Add beer and stir to blend.

Creole seasoning is recommended. I always use Tony Chachere’s.

Pour in chicken broth.

Now add creole seasoning, bay leaves, thyme, parsley, cayenne pepper and approx 2 tsp salt.
Stir well to blend.

Return chicken pieces to pot, increase heat and bring up to a boil.

Reduce heat to medium low, simmer uncovered until chicken is tender,

skimming foam from surface and stirring occasionally, about 1 ½ hours.

Using tongs, transfer chicken to plate, cool until easy to handle, about 20 minutes.

Remove meat from bones; discard bones and skin. Cut meat into 1 inch pieces.

Spoon fat off of top of gumbo and return meat to gumbo.

Season with salt and pepper and you are ready to serve.

To serve: I start with a large scoop of cooked rice in a large bowl.

Now ladle in lots of chunky, hearty, gumbo.

Garnish with green onions and dig in!

Now let me tell y’all I have lived in Louisiana for about five years now and I have tried many, many different gumbos.

This, my friends, is the BEST. Make it tonight. Thank me tomorrow!