Chicken Tasso Andouille Gumbo

      This is not the Mother of All Gumbos, but still very tasty.  Sometimes referred to as Giumbo Ya Ya, it is one of our favorites.  I took advantage of this opportunity as Barb is in Missouri for her niece's wedding.  Bachelor Week (me and the pup) and Cajun Cusine.......it is the best of times.  I stir the pot, Roux gives me advice, continuously.  

      This is a great dish for any season.  Most of the ingredients are easily obtained with the exception of Tasso.  You can substitute seasoned crispy bacon; use a Tasso recipe.  This recipe is for RV small pot use and will need to be doubled for your home.  

1 pound skinned and boned chicken thighs

1/2 pound  andouille or smoked sausage  

1/4 pound  tasso or smoked ham

***1/2 cup  vegetable oil  

***1/2 cup  all-purpose flour

1/2   medium onion, chopped

1   small green bell pepper, chopped

1   large celery ribs, chopped 

2  garlic cloves, minced

1-2   (32-oz.) box chicken broth

3/4 teaspoon dried thyme

1/2 teaspoon  black pepper

dash  ground red pepper

2 tablespoons chopped fresh parsley  

 Hot cooked rice or orzo

***OR TONY CHACHERES INSTANT ROUX

  Garnishes: sliced green onions, filé powder 

Chopped andouille, chicken, tasso

Chopped trinity

       Cut first 3 ingredients into bite-size pieces.  Place in a large Dutch oven or stock pot over medium heat, and cook, stirring often, 20 minutes or until browned.  Drain on paper towels.  Wipe out pot with paper towels.

        Heat oil in Dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 25 minutes or until mixture is a dark mahogany.  Again you may substitute Tony Chachere's Instant Roux if you wish.  

Simmerin'

        Stir in onions and next 3 ingredients; cook, stirring often, 18 to 20 minutes or until tender.  Gradually add broth.  Stir in chicken, sausage, tasso, thyme, and black and red ground peppers. 

Ready to 'ladle up' 

        Bring mixture to a boil over medium-high heat.  Reduce heat to medium-low, and simmer, stirring occasionally, 2 1/2 to 3 hours.  Stir in parsley.  You can also add rice or orzo here to simmer with the gumbo, but use ½ as it soaks up lots of liquid.  Remove from heat; serve over hot cooked rice or orzo.  Garnish, if desired.  Cornbread or garlic bread works well here.  Serves 4-6

Cornbread, please....

"Blues is like the roux in a gumbo.  People always ask me if jazz

 has the blues in it.  I say if it sounds good, it does" 

Wynton Marsalis

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