Chicken and Andouille Gumbo

Written By Jimmy Wood

Annual Moyock, NC Duck Camp Hunt 2022

I’ll be starting with the ingredients… if you care enough, you can read my life story after. Too many times I’ve thrown my phone down in rage after having to scroll past someone’s life story and a bajillion ads.. Ingredient list is in order of your grocery store walk, you’re welcome.

Chicken & Andouille Gumbo

  • 1 yellow onion small diced

  • 2 celery stalks small diced

  • 1 poblano pepper small diced

  • 1 Jalapeño pepper small diced

  • 1 Serrano pepper small diced

  • 4 cups okra cut into ½-inch rounds

  • 1 bunch mustard greens cut in 1” cubes (Collards or kale will work too)

  • 1 tablespoon fresh thyme leaves chopped

  • 1 bunch flat-leaf parsley leaves coarsely chopped (save the stalks for chicken stock)

  • 1 bunch cilantro, stalks minced and leaves coarsely chopped (non negotiable)

  • 1 bunch green onion thinly sliced, white and green parts separated

  • 2 cloves garlic minced

  • 2 lbs chicken thighs boneless-skinless

  • 1 pound andouille sausage, cut into 1/4 inch rounds (I like Holmes Smokehouse)

  • 1/4 cup peanut oil

  • 1 cup all-purpose flour

  • 2 cups rice (Tidewater Grain Co Gold Rice, or just use jasmine/basmati)

  • 2 quarts chicken stock (to make your own Click Here)

  • 1/2 cup ghee (butter is fine, it’s just takes longer to make a roux since you have do simmer off the water)

    Spices

  • 1 tablespoon kosher salt, plus more as needed

  • 1/2 tablespoon freshly cracked black pepper, plus more as needed

  • Badia Complete Seasoning (non negotiable)

  • 1 tablespoon smoked paprika

  • Cajun seasoning

  • 2 tablespoons Worcestershire sauce

  • Louisiana hot sauce 2 good dashes (franks or your favorite will do, assuming it’s not Tabasco..)

  • 2 Bay leaves

    Special Tools

  • Dutch Oven (Le Creuset for best results)

  • Roux spoon - if you have a real one.. great. If not use a high temp silicone spatula

    The Process

    Chicken Prep

  • Set the oven to 425F

  • Place chicken thighs on baking sheet coat in olive oil and season both sides with Badia Complete & cajun seasoning

  • Place the chicken thighs inside up (more crispy crevices)

  • Roast for 20-25 min (Poultry done at 165F)

    Gumbo

  • Cut up all the vegetables and the andouille as directed above

  • Place dutch oven or stock pot on med-high heat (Le Creuset for best results)

  • Add butter and peanut oil

  • Add flour to the pot and stir to combine

  • Important stir every 60 seconds for 15 minutes, 30 seconds for the next 15 minutes

  • Stages of the ROUX

    Stage 1) Opaque

    Stage 2) Tan - slightly nutty aroma

    Stage 3) Peanut butter - strong nutty aroma

    Stage 4) Almond butter/Nutella - Make sure you’re stirring pull it in between this transition

  • Add vegetables immediately! (onion, celery, poblano, jalapeño, serrano, cilantro stalks, white part of green onion, garlic)

  • Add 2 tablespoons of Badia Complete Seasoning

  • Add 1 tablespoon of Smoked Paprika

  • Cook vegetables for 10 minutes

  • Add thyme and parsley

  • Cook for 2 minutes

  • Add 2 quarts of Chicken stock

  • Add cooked chicken thighs

  • Add chicken drippings

  • Add andouille

  • Add mustard greens and okra

  • Simmer for 1 hour

  • Add 2 tbsp of Worcestershire Sauce

  • Add 2 good dashes of Louisiana Hot Sauce

  • Add 1/2 tablespoon of fresh cracked black pepper

  • Taste and add Salt

  • Let the gumbo rest

  • Serve over Carolina Gold Rice

Carolina Gold Rice

  • Add 2 cups of washed Carolina gold rice to a pot

  • Add 3.5 cups of water

  • Add 1 tablespoon of kosher salt

  • Add 1 tablespoon of peanut oil

  • Add 2 bay leaves

  • Bring to a boil, stir well and cut heat to low for 13-15 minutes

  • Fluff with a fork

  • Place lid back on and set aside for at least 5 minutes

Jimmy Wood