Friday, November 28, 2014

Poultry Andouille Gumbo

I apologize if this recipe doesn't make the most sense. It is ever changing (improving hopefully) and I find that maybe it is best if I am not specific. After all, it is gumbo, not a hollandaise sauce.

Master Ingredient Groups:
Roux 5  cup
Onion 2.25  cup
Bell Pepper 1.75  cup
Celery 1.25  cup
Andouille 3  lb
Stock 8+  qt
Cooked Poultry Meat 8  lb

Roux Ingredients:

  • Flour                                     3 Cups
  • CLARIFIED Butter*       1.33 Cups
  • Oil 0.67 Cups

* Butter should have water removed prior to addition of flower


  1. Poultry meat may be Chicken, Leftover Thanksgiving Turkey, Pouldeau (simmered until tender), Quail, Duck, Pheasant, or Woodcock. Better yet, add a combination of the above. Throw in some venison if you want.
  2. Lightly Brown Andouille.
  3. In same pan as andouille, saute onions until translucent. Set aside with other veggies.
  4. (While the onions and andouille are going) Make a dark roux. The color of 80% dark chocolate. better yet, make it the color of used motor oil. make it dark like Nancy Pelosi's soul.
  5. Once the roux has reached the desired point, add the veggies to it, and saute until soft and tender.
  6. Combine Roux/veggie mix and stock slowly. Bring to a boil.
  7. Add andouille and poultry, seasoning mix, and a few dashes of Tabasco.
  8. Simmer for 1-1.5 hours.
  9. Serve over rice.
Do need garlic in there somewhere?