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Remove the skin and bones from the chicken and shred the meat. Return the Dutch oven to medium heat. Add the andouille and sauté until lightly browned and fragrant, 3 to 5 minutes.
He shares the recipe below. Chicken and Andouille Gumbo. ... In a large Dutch oven, heat vegetable oil over medium heat. ... Add picked chicken meat and andouille sausage. Bring to a boil, reduce ...
While a distinction between filé gumbo and okra gumbo is still held by some, many people enjoy putting filé in okra gumbo simply as a flavoring. Regardless of which is the dominant thickener, filé is also provided at the table and added to taste. Many claim that gumbo is a Cajun dish, but gumbo was established long before the Acadian arrival.
While the recipe said to add the meat back into the pot and then add the chicken stock, I was afraid adding the meat first would result in a lumpy stew, so I added the stock first. I added the ...
Gumbo is a stew or soup that probably originated in southern Louisiana during the 18th century. Seafood gumbo typically consists of a strongly-flavored stock, shrimp and crabmeat, sometimes oyster, a thickener, and seasoning vegetables, which can include celery, bell peppers, and onions (a trio known in Cajun cuisine as the "holy trinity").
Meat-based gumbo may consist of chicken, duck, squirrel, or rabbit, with oysters occasionally added. Seafood-based gumbo generally has shrimp, crab meat, and sometimes oysters. [9] Andouille sausage is often added to both meat and seafood gumbos to provide "piquancy, substance, and an additional layer of flavor" to the dish. The key is to use a ...