Chicken, Andouille, and Red Bean Gumbo
It was a pool party! I have so many friends. [Photo credit: Alex Paternostro]
by Seth Paternostro
November 15, 2021
It’s definitely a bit of a different environment than I’m usually accustomed to. As a red bean, I’ve been in chilis a good bit, been seated next to rice, and sometimes get invited to swim in soups, so I guess it’s not all that new to be in a gumbo. It’s exciting, though, since there are definitely a few unfamiliar characters to get used to, like Andouille. He smokes a good bit. I have heard about Filé before. People sometimes sprinkle tidbits about her in casual conversation, so she was cool to finally meet, pretty mellow. I’ve seen the Chicken somewhere else. The guy seems to pop up all over the place. I’d say it’s a standard party, worth going to, although I probably won’t last the night.
Serves 6
Total time
1 hour
Equipment:
cutting board, chef’s knife or cleaver, medium saucepan, dutch oven, fine-mesh strainer, measuring cups and spoons, whisk, stirring spoon, tasting spoons, peeler, plate, kitchen tongs, can opener
Tableware:
bowls and utensils
Ingredients
6 cups chicken stock
½ x Buttermilk-Brined Spatchcocked Chicken, or ½ store-bought rotisserie chicken
4 Andouille sausages
1 rib celery
½ medium onion
1 red bell pepper
1 jalapeño pepper
15 oz. can light red kidney beans
3 tbsp all-purpose flour
1 dried bay leaf
½ tsp dried thyme
1 clove garlic
1 tsp filé powder
1 sprig basil
3 cups white rice, for serving
Peanut oil, as needed
White wine vinegar, as needed
Black pepper, as needed
Kosher salt, as needed
Instructions
Prepare ½ x Buttermilk-Brined Spatchcocked Chicken.
In a saucepan over medium-low, heat 3 tbsps peanut oil, then mix in the flour. Continuously stir until brown to make a dark roux.
Add the chicken stock to the roux in a thin stream, whisking constantly, then keep warm over low heat.
Heat a dutch oven over medium-high, then add just enough oil to coat the bottom.
Sauté the sausages until evenly browned and fully cooked, then remove to a plate.
Meanwhile, peel, and dice the onion and celery. De-stem, de-seed, and dice the red bell pepper and jalapeño.
Add the vegetables to the pan with a generous pinch of salt, and coat in the oil. If the mixture looks too dry, add more oil, then cook until softened.
Open the bean can, empty into a strainer, then rinse under water.
Pour the chicken velouté (chicken stock thickened with roux) over the vegetables, and add the beans and dried thyme. Crush the garlic, crack the bay leaf in half, and add them to the pot.
Bring to a simmer, then cook over low with a cover ajar for 30 minutes.
Meanwhile, slice the sausage on a sharp bias, and strip the chicken meat from the bones.
Add the meats to the pot, and simmer gently until just warmed through.
Take off the heat, then stir in the filé powder.
Taste, and adjust with salt, pepper, and white wine vinegar. Remove the bay leaf and garlic clove, then chop the fresh basil.
For each serving, scoop ½ cup of rice into a bowl, cover with the gumbo, and garnish with the fresh basil.
NUTRITION FACTS:
Calories 629 Total Fat 14.9g (19%) Saturated Fat 5.2g (26%) Cholesterol 82mg (27%) Sodium 695mg (30%) Total Carbohydrate 87g (32%) Dietary Fiber 3.2g (11%) Total Sugars 2.7g Protein 34g Vitamin D 0mcg (0%) Calcium 54mg (4%) Iron 5mg (29%) Potassium 764mg (16%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
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