Louisiana Chicken and Andouille Gumbo

Mon, 15 Dec 2025 09:00:00 +0000

Gumbo is built backwards from every other stew you have made: the first hour belongs entirely to the roux, standing at the stove whisking flour and oil until it turns the colour of a well-worn penny, long before the meat, stock or vegetables ever reach the pot. Get that roux right and the rest of the pot more or less takes care of itself. Rush it, or walk away from it, and you either end up with a thin, pale soup that tastes of nothing in particular or a bitter, scorched mess you have to bin and start again. This version keeps the roux at the centre where it belongs, loads the pot with chicken thighs and smoky andouille, and leaves the choice of okra or filé powder to whoever is eating it — which, as you will see, is a genuinely contentious question in Louisiana.

Creole - vo.rs

Louisiana Chicken and Andouille Gumbo