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Chef Paul’s

Chicken /andouille gumbo

Ingredients

1-2-3 lb chicken (cut up) ½ tsp kosher salt
Salt to taste (about ¼ tsp) ½ tsp Garlic powder
1 cup finely chopped onions ½ tsp Cayenne
1 cup finely chopped bell peppers Vegetable oil for frying
¾ cup chopped celery 7 cups chicken stock
1 ¼ cup flour ½ lb Andouille or smoked sausage
1 tsp minced garlic

Lagniappe

Cut up the chicken and rub the pieces with a generous equal portion of salt, garlic
powder and cayenne. Let the pieces stand for about 30 minutes

In a separate bowl combine the Onions, Bell Pepper and Celery.

Combine the flour, salt, garlic powder and red pepper in a large plastic bag. Add the
chicken and shake till it is well coated. Reserve ½ cup of the flour for the roux

In a heavy iron skillet, fry the chicken until the crust is brown and the meat is cooked
(about 8-10 minutes)

Pour ½ cup of the oil off, scrape the skillet bottom to loosen any particles and return
the oil to the skillet. Gradually stir in the ½ cup of reserved flour and slowly cook till
the roux is a dark reddish brown. Remove from the heat and add the vegetables
stirring till the roux stops cooking. Add the mixture back to the heat and cook till the
vegetables are soft (about 5 minutes). Scrape the bottom frequently

In a gumbo pot, bring the stock to a boil and add the roux/vegetable mix gradually
till it is all absorbed. Bring to a boil before reducing to a simmer.

Add the Andouille and garlic and simmer uncovered for about 45 minutes. When the
Gumbo is cooked, add the fried chicken and adjust the salt/pepper. I am a big fan of
Okra so I like to add about 1 cup of fried okra before serving. This Gumbo is also
great with any type of added seafood added just prior to serving.

This recipe I was given by a lady that worked for Paul Prudomme at the
Louisiana Kitchen for many years till she was displaced by Hurricane
Katrina. Paul Prudomme is probably the most famous Cajun Chef of all time

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