Savoies Andouille 16oz

10 Reviews

Serves 6–8 | Prep: 15 mins | Cook: 2 hours

Ingredients

• The Meat: 1 lb Savoie’s Andouille, sliced into 1/2-inch rounds; 1 whole chicken (or 2 lbs boneless thighs), cut into pieces.

• The Base: 1/2 cup Savoie’s Dark Roux (or 1 jar for a larger batch).

• The Trinity: 1 large onion, 1 green bell pepper, and 3 stalks celery (all diced).

• Liquids & Aromatics: 2 quarts chicken stock (or water), 3 cloves minced garlic, 2 bay leaves, and Cajun seasoning to taste (e.g., Tony Chachere’s).

• Garnish: Chopped green onions and fresh parsley.

1. Render & Sear: In a large heavy pot or Dutch oven over medium heat, brown the Savoie’s Andouille until the edges are crisp and the fat has rendered. Remove the sausage with a slotted spoon. In that same smoky oil, sear the seasoned chicken until golden brown. Remove the chicken and set aside, leaving the drippings in the pot.

2. Soften the Trinity: Toss your onions, bell peppers, and celery into the pot. Sauté in the meat drippings, using a wooden spoon to scrape up the fond (the flavorful brown bits) from the bottom. Cook until the onions are translucent and the vegetables have softened, about 8 minutes.

3. Incorporate the Roux: Lower the heat and add the Savoie’s Dark Roux. Stir it into the vegetables until they are evenly coated. Slowly begin adding your stock, one ladle at a time, whisking constantly. This creates a smooth emulsion rather than a grainy broth. Continue until all liquid is incorporated and no roux clumps remain.

4. The Slow Build: Return the Andouille, chicken, garlic, and bay leaves to the pot. Increase the heat to bring it to a rolling boil, then immediately drop the heat to a low simmer.

5. The Long Simmer & Degreasing: Simmer uncovered for 1.5 to 2 hours. As it cooks, you will see oil rise to the top; this is flavor from the roux and Andouille. You can skim some off if it’s excessive, but leave enough for that authentic mouthfeel. The gumbo is done when the chicken pulls apart easily and the liquid has thickened into a silky, dark "gravy."

6. The Finish: Taste and adjust seasonings only at the very end (the salt concentrates as it reduces). Remove the bay leaves. Serve in deep bowls over a mound of fluffy white rice.

Pro Tip: For the most authentic experience, serve a scoop of cold potato salad right on top of the hot gumbo—the contrast of temperature and creaminess is a game-changer.