Emeril’s Chicken and Andouille Gumbo #SundaySupper

Emeril's Chicken and Andouille Gumbo

Welcome to Sunday Supper! Our theme this week is Big Game Day Party Recipes! Thanks to trademark infringement laws, we cannot specifically tell you which football game we speak of, but I’ll give you a hint: it will air February 7th, and it features the Carolina Panthers playing (and hopefully beating) the Denver Broncos. And we all know food is very important for this particular game, so today we’re here to give you tons of ideas for what to serve or bring to your party.

Emeril's Chicken and Andouille Gumbo

I read once that while the rest of the US serves chili on this particular once-a-year Sunday evening, the fine people of New Orleans serve gumbo instead. I purposefully did not do any further research to confirm the veracity of this claim, because eating gumbo while watching the culmination of the NFL season sounded absolutely fantastic to me. If I’m wrong, I don’t want to know.

Emeril's Chicken and Andouille Gumbo

I decided that a heartier gumbo with chicken and sausage, rather than seafood, fit the occasion a little better. I went looking for a perfect recipe and chose Emeril’s. To say it did not disappoint would be a gross understatement. This is some of the best gumbo I’ve EVER tasted.

Emeril's Chicken and Andouille Gumbo

So, the bad news about this recipe is that it’s quite involved and takes forever to make. But, the good news is that it tastes far better the day after you make it. This one is perfect to make the day before, put it up overnight, and then when your guests are arriving, you just heat it up and steam some rice. This is actually an ideal thing to serve if you want to enjoy your own party.

Emeril's Chicken and Andouille Gumbo

I can’t recommend it highly enough, for this particular occasion of which we vaguely speak, or for a wonderful weekend project. It’s so awesome. Go Panthers!!! And be sure to check out the wonderful game day treats from the rest of the Sunday Supper crew!

Source: Essential Emeril by Emeril Lagasse

Ingredients:

Stock and Chicken:
1 (4-5 lb.) chicken, cut into parts if desired
2 quarts store-bought chicken stock
2 quarts water
2 medium onions, quartered
2 carrots, rough chopped
2 ribs celery, rough chopped
4 cloves garlic, smashed
4 sprigs fresh thyme
5-6 fresh parsley stems
2 bay leaves
½ tsp salt
¼ tsp black pepper

Gumbo:
1 cup canola or vegetable oil
1 cup all-purpose flour
3 medium onions, chopped
2 ribs celery, chopped
3 tbs minced garlic
1 green bell pepper, seeded and chopped
½ tsp cayenne pepper, plus more to taste if desired
1 ½ lbs. andouille sausage, cut into 1/3-inch thick rounds
1 ½ tsp salt, plus more to taste
¾ tsp fresh ground black pepper
1 bay leaf
1 bunch scallions, thinly sliced, divided
1/3 cup chopped fresh flat-leaf parsley
Cooked white rice, for serving
Louisiana hot sauce, for serving

Directions:
First you will need to make the stock and cook the chicken (which happens simultaneously). Place the chicken (or chicken parts) in a large stockpot and cover it with the stock and water. Add the remaining ingredients. Bring to a boil, partially cover, and reduce the heat to a simmer. Cook for 1 hour. At this point, the chicken should easily pull away from the bones.
Using tongs, remove the chicken from the stock and set aside until cool enough to handle. Strain the cooking liquid through a strainer lined with cheesecloth. Discard the vegetables. Pull the chicken meat off the bones, discarding the skin and bones. Shred and reserve the meat. Refrigerate until needed.
Once the stock has cooled, start the rest of the gumbo. First you need to make the roux. Place a Dutch oven on the stovetop but don’t turn on the heat yet. Add the canola oil and flour to the pot and whisk vigorously until there are no lumps. Turn the heat on medium-high, stirring with a wooden spoon. Once the roux bubbles and starts to turn color, lower the heat to medium or medium-low. You’ll keep the heat between medium and medium-low the rest of the time you’re making the roux. Keep stirring continuously, adjusting the heat as necessary. If the roux is doing absolutely nothing color-wise, turn it up to medium, and if it’s bubbling or threatening to scorch, turn it down to medium-low. Do not burn the roux – that’s why you never move the heat higher than medium, ever. Keep stirring until the roux is the color of dark peanut butter, or light milk chocolate. This will take about an hour.
Once the roux is ready, turn or keep the heat to medium and immediately add the onions, celery, garlic, bell pepper, cayenne, and sausage. Cook, stirring, until the vegetables have softened, 5 to 7 minutes. Add the reserved cooled broth to the mixture (if you have a touch of grit you can leave off the last cup of broth with no problems). Also add the salt, pepper and bay leaf. Bring to a gentle simmer. Continue to simmer, skimming off any excess foam or fat that comes to the top, until the sauce is flavorful and thickened to your desired consistency, about 2 hours.
Now add the chicken, most of the sliced scallions (save enough for garnish), and parsley. Stir it in and continue simmering for 30 minutes. Don’t stir much here or the chicken may fall apart on you. Adjust the thickness if necessary, by adding water or more broth. Taste and adjust the cayenne and salt if necessary.
Serve the gumbo in bowls topped with a good scoop of white rice and garnish with the reserved scallions. Pass the Louisiana hot sauce at the table.

Appetizers and Sides

Main Dishes

Desserts and Drinks

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

36 responses to “Emeril’s Chicken and Andouille Gumbo #SundaySupper

  1. Pingback: Chipotle-Ranch Chicken Wings #SundaySupper - Casa de Crews

  2. Pingback: Cheddar Sausage Balls #SundaySupper - Tramplingrose

  3. Pingback: Philly Cheesesteak Sliders #SundaySupper - Daily Dish Recipes

  4. Pingback: Rajas #SundaySupper | Pook's Pantry

  5. Pingback: New Jersey Sloppy Joe #SundaySupper - kimchi MOM ™

  6. Pingback: #SundaySupper Big Game Day: Three Cheese Macaroni Bites

  7. Pingback: Crock-Pot Bean Dip #SundaySupper - Confessions of a Cooking Diva

  8. Pingback: Cheesy Crabmeat Canapes - Make Ahead Appetizer #SundaySupper - Meal Planning Magic

  9. Pingback: BBQ Pulled Pork Sliders With Tangy Warm Cabbage Slaw #SundaySupper | Taste And See

  10. Pingback: Pepperoni Pizza Bites #SundaySupper - Family Foodie

  11. Pingback: Spicy Szechuan Shrimp Lettuce Cups #SundaySupper | A Palatable Pastime

  12. Pingback: Patatas Pobres for a Crowd {#SundaySupper} - Lydia's Flexitarian Kitchen

  13. Pingback: Chicken Fajita Nachos #SundaySupper - Sweet Mornings

  14. Pingback: Cinnamon Sugar Chex Mix | Pies and Plots

  15. Pingback: Hot Pork Roll and Cheese Dip - Cupcakes & Kale Chips

  16. Pingback: Lahmacun - Turkish flatbread #SundaySupper - Caroline's Cooking

  17. This is awesome!!! I love a good gumbo!!!!!!!

  18. I love Emeril anything, so I know I would be all over this recipe!!

  19. Pingback: Tex-Mex Egg Rolls #SundaySupper - Cookin' Mimi

  20. Pingback: Super Duper Peanut Butter Cup Popcorn #SundaySupper | Only Taste Matters

  21. Pingback: Dill Pickle Dip #SundaySupper | Seduction in the Kitchen

  22. Pingback: Game Day Mocktails #SundaySupper • Beauty and the Beets

  23. It may take a while to make, but it sure looks awesome. Definitely going on my “must make” list! Great idea for the big game!

  24. How did I not think of this for game day? It’s the perfect make ahead food. Emeril is the best, isn’t he?

  25. Pingback: Slow Cooker Italian Sausage Cheese Bombers #SundaySupper - Kitchen Gidget

  26. Gumbo does sound amazing for a game day. Looks delicious!

  27. Pingback: #SundaySupper: Big Game Day Recipes | Sew You Think You Can Cook

  28. I wasn’t aware that chili is the most popular dish served during the game! I don’t think I’ve ever made chili for game day. Gumbo does sound like a fun alternative.
    P.S. – Go Panthers! Keep Pounding.

  29. Pingback: Roasted Broccoli Artichoke Dip #SundaySupper | Cooking Chat

  30. Pingback: Healthy Guacamole Recipe #SundaySupper - Real Food Real Deals

  31. Pingback: Gluten Free Asian Sweet Chili Wings #SundaySupper -

  32. Love gumbo! And with Emeril on board, it must be good!

Leave a Reply

Your email address will not be published. Required fields are marked *