- Yield: 3 gallons
Chef’s Gumbo with House-Made Andouille
Recipe courtesy of Jonathan Moosmiller, CMC, AAC, Director of Culinary Operations, Southern Hills Country Club, Tulsa, Okla.
- Ingredients For Gumbo:
- blended oil - 3 cups
- house-made andouille - 4.5 lbs., cut into coins
- boneless chicken thighs - 4 lbs., chopped
- AP flour - 1/2 lb.
- onions - 2.5 lbs., medium dice
- celery - 2.5 lbs., medium dice
- green bell pepper - 2 lbs., medium dice
- frozen okra - 2 lbs.
- chicken stock - 3 gals.
- Slap Ya Mama Hot Cajun Seasoning - As needed
- shrimp - 2 bags, P&D tail off 21/25
- lump crab - 3 cans
- Ingredients for House-Made Andouille:
- cayenne - 2 tsps., or to taste
- paprika - 1 Tbsp.
- chopped fresh garlic - 1/4 cup
- fresh ground black pepper - 1/8 cup
- kosher salt - 3 Tbsps.
- fresh thyme leaves - 1 Tbsp., chopped
- crushed red pepper - 1 tsp.
- InstaCure #1 - 1 healthy pinch
- ice water - 1/2 cup
- pork butt - 5 lbs., trimmed of tough connective tissue and cut into 2-inch cubes
- non-fat powdered milk - 1/8 cup
Procedures for Gumbo:
- Place a 4 gallon cast-iron stock pot over medium heat.
- Add oil and allow to preheat.
- Fry off andouille in small batches until evenly browned, reserve.
- Fry off chicken thighs in small batches until evenly browned, reserve
- Add flour to hot oil and cook while stirring constantly until a dark roux is achieved, approximately 15-20 minutes.
- Add all vegetables except okra and continue to stir until vegetables are softened.
- Add okra and chicken stock and whisk until all lumps are removed.
- Add chicken and sausage back into pot and bring to a simmer. Continue to simmer for approximately 20 minutes while skimming off the top.
- Season to taste with Cajun Seasoning, Kosher Salt and pepper.
- Serve with plain white rice.
- Shrimp and lump crab may be added at time of service if desired.
Procedure for House-Made Andouille:
- Combine the first nine ingredients into a bowl.
- Toss this mixture with the meat, making sure it is well-coated. Cover tightly with plastic wrap and refrigerate for 1-2 days.
- Chop half of the meat into 1/4-inch pieces and grind the other half with a coarse grinding plate. Mix the two together with the non-fat powdered milk.
- Smoke at 180° until an internal temperature of 155°F is reached.
- Leave sausage unwrapped in cooler for at least 2 hours to allow the color and flavors to bloom before wrapping.