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Chicken, Andouille & Oyster Gumbo

Gumbo is not a weeknight decision.

It’s what you make when the day finally leaves you alone long enough to finish something properly.

This pot asks for low heat, a steady hand, and the patience to let a roux darken until it carries weight. Nothing moves fast here. The trinity softens. Andouille brings depth. Chicken gives structure. Oysters arrive last, just long enough to remind you where this dish comes from.

This is Creole cooking at its most honest — familiar without being casual, deliberate without being precious. A meal meant to settle an evening, not announce it. Ladled, passed, revisited tomorrow.

Let it take the time it needs. The payoff comes quietly.

Kitchen Items Needed

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Cooked with

If you want this to taste like the version I’m writing about, start here. This is the backbone.

View Andouille Sausage

Recipe

Gumbo

1 lb.
chicken thighs , bone-in, skin on
1 lb.
andouille sausage , sliced in 1/2" thick rounds
1 cup
vegetable oil
1 cup
all-purpose flour
1
medium yellow onion , finely diced
2
celery stalks , finely diced
1
red bell pepper , seeded and finely diced
1 dozen
oysters , shucked and liquor reserved
6 cups
chicken stock
2
scallions , thinly sliced
3 cups
Carolina Golden rice , cooked

Gumbo

Step 1

Heat a Dutch oven over medium to high heat.

Step 2

In the meantime, season the chicken thighs with Creole spice mix.

Step 3

Add the season chicken thighs to the Dutch oven and brown on all side. Remove from the pot and set aside on a paper towel lined place.

Step 4

Add the andouille to the pot and sautee to release some of the fat. Remove from the pot and set aside with the chicken thighs.

Step 5

Add the vegetable oil to the Dutch oven and allow to heat up. You will know when the oil is hot enough if when adding a bit of flour to the pot, it begins to bubble.