Man… It was a beautiful day today. Especially appreciated after a few days in the teens. I swear on the back nine the temp was up to 70. A true Blue bird Day. Hardly a gust of wind out there to give blame to what was the crappiest round I've played in quite some time. Feeling sorry for myself I decided to do something that I knew would be successful. Ever cook something when you're feeling discouraged? I do.
So on my way home from the golf club I wheeled into the store to pick up some fresh goodies. Now I'm back on my game.
….Someone pull a cork.
First I brown 1 pound andouille. Nice... Take it out with a slotted spoon and set aside.
Next 2 pounds of chicken breast and thighs dusted with creole seasoning. I set it in fridge for later.
Followed by chopping up the trinity. (2 parts sweet onion to 1 part celery and green peppa…)
Along with 2 bay leaf and 3 garlic toes chopped
Here is my favorite part. There is something therapeutic about making a great roux. 1 cup oil 1 cup flour. Medium heat.
Starts out looking like this. A recommendation from my friend Foamheart was to use a plastic egg flipper. GREAT recommendation. It covers more area and easy.
Light roux 5 minutes in the stir.
10 minutes of stirring and the roux begins to turn light medium.
After about 15 minutes the roux turns to a darker color. This is close to the color I like to use for andouille and chicken gumbo. Once the roux gets this color it begins cooking faster. So be quick with the stirring so it won't burn. I'll let this darken just a bit more.
To slow or even stop the roux from getting darker dump in the onion to cool it down. The the bell pepper and celery. Continue to stir. ( Seeing a theam here?) Next goes in the garlic and bay leaf.
Next goes in the andouille. Add the chicken stock. I'll add 3 of these.
Add one tea spoon of tabasco. 2 table spoons of Worcestershire. I'll bring this to a boil then let it simmer for one hour. Scoop the fat as it bubbles to the top.
After the hour add back the chicken Simmer one more hour Salt to taste
So on my way home from the golf club I wheeled into the store to pick up some fresh goodies. Now I'm back on my game.
….Someone pull a cork.
First I brown 1 pound andouille. Nice... Take it out with a slotted spoon and set aside.
Next 2 pounds of chicken breast and thighs dusted with creole seasoning. I set it in fridge for later.
Followed by chopping up the trinity. (2 parts sweet onion to 1 part celery and green peppa…)
Along with 2 bay leaf and 3 garlic toes chopped
Here is my favorite part. There is something therapeutic about making a great roux. 1 cup oil 1 cup flour. Medium heat.
Starts out looking like this. A recommendation from my friend Foamheart was to use a plastic egg flipper. GREAT recommendation. It covers more area and easy.
Light roux 5 minutes in the stir.
10 minutes of stirring and the roux begins to turn light medium.
After about 15 minutes the roux turns to a darker color. This is close to the color I like to use for andouille and chicken gumbo. Once the roux gets this color it begins cooking faster. So be quick with the stirring so it won't burn. I'll let this darken just a bit more.
To slow or even stop the roux from getting darker dump in the onion to cool it down. The the bell pepper and celery. Continue to stir. ( Seeing a theam here?) Next goes in the garlic and bay leaf.
Next goes in the andouille. Add the chicken stock. I'll add 3 of these.
Add one tea spoon of tabasco. 2 table spoons of Worcestershire. I'll bring this to a boil then let it simmer for one hour. Scoop the fat as it bubbles to the top.
After the hour add back the chicken Simmer one more hour Salt to taste
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