Parasol's Restaurant and Bar: Chicken and andouille gumbo

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Ingredients

  • 120ml oil
  • 1 medium whole chicken, cut up (wing, leg, breast etc.)
  • 150g plain flour
  • 1 medium Vidalia or yellow onion, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 3 cloves garlic, finely chopped
  • 8 bay leaves
  • 1 pepper, coarsely chopped
  • 500g sliced andouille sausage or sliced pepperoni
  • 800ml chicken stock
  • Salt and freshly ground black pepper
  • 75g spring onion, chopped
  • 30g finely chopped parsley, finely chopped

Use imperial measurements

Method

How to make Parasol's Restaurant and Bar: Chicken and andouille gumbo

1) Heat the oil in a 6L pan and fry the chicken pieces until they are golden brown. Remove the chicken and set aside.

2) To make the roux, add the flour to the oil in the pan to make a thick paste. Cook until golden brown, stirring constantly; watch very closely because it is very easy to burn the roux.

3) Add the onion, celery, garlic, bay leaves and pepper to the roux and allow the vegetables to sweat until soft.

4) Add the andouille or pepperoni, chicken pieces and the stock to the pan. Season with salt and pepper to taste, and then leave to simmer on a low heat for 1 1/2 hours. Stir occasionally to keep the roux from sticking to the bottom of the pan and burning.

5) Remove from the heat and add the spring onion and parsley. Serve with rice. Any leftovers will freeze really well.

Cook's Note: You could replace the chicken with quail, rabbit, duck or seafood!

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