Yield: 8-10 Servings
1 ½ cups vegetable oil
1 ½ cups bleached all-purpose flour
2 cups chopped yellow onion
2 tablespoons garlic, minced
1 cup green bell pepper (1 pepper), finely chopped
1 cup celery (2 ribs), finely chopped
2 quarts (8 cups) chicken stock (the thicker and richer the better, ie, homemade)
1 bay leaf
½ teaspoon Tijerina Acadian Spice Blend
½ pound andouille sausage, finely chopped
1-pound andouille sausage cut into ¼ inch slices
2 tablespoons chopped green onions, green part only
2 tablespoon fresh parsley leaves, chopped
Cooked white rice for serving
- In a large Dutch oven or heavy bottom pan, heat oil over medium-high heat; whisk in flour. Cook, stirring constantly, reaching every portion of the bottom of the pot, until roux begins to turn color. A light brown color.
- Reduce heat to medium-low and continue cooking and stirring constantly until roux reaches the color of milk chocolate.
- *The timing varies depending on your stove top or pan that you are using; the most important thing is to not let any portion of the roux scorch and stir constantly.
- Add the onions, celery, bell pepper and minced garlic, and cook, stirring frequently, until vegetables have softened, 5-7 minutes.
- Add stock, while stirring, then add bay leaf. Once roux and stock are combined, bring to a gentle simmer. Continue to simmer until sauce is thickened, about 1 hour and up to 2, skimming any foam or excess oil that comes to the surface.
- In a large skillet over medium-high heat, cook the sausage until browned on all sides, then add to the gumbo. Taste gumbo and season lightly with salt and add cayenne. Simmer for 1-2 hours.
- After simmering, add chicken, scallions, and parsley to gumbo. Stir well and continue to simmer for 30 minutes longer. Adjust thickness if necessary, then season with salt and cayenne to taste.
- Serve gumbo ladled over hot white rice. Sprinkle Tijerina Acadian Spice Blend over the top if you really needed to spice up the night!