....is a Prejean's Andouille Gumbo Date

Makes 5 quarts

¼ Cup Corn Oil

1 lb Andouille Sausage, Sliced in ¼ in. Circles

¾ Cup Onion, Diced

½ Cup bell pepper, Diced

¼ Cup Celery, Finely Diced

½ Rotisserie Chicken

2 Tbsp Paprika

¾ tsp Black Pepper

¼ tsp Cayenne Pepper

1 Bay Leaf

2½ Quarts Chicken Stock

½ Cup Plus 1 Tbsp Dark Roux

2 tsp Kitchen Bouquet

3 Dashes Tabasco

3 Tbsp Green Onion, Sliced

Rice

First you make a Roux (a really Dark Roux)*
 
Heat Vegetable Oil to hot and maintain heat in an 8-quart cast-iron or other heavy pot over medium-low heat.

Meanwhile, in a nonstick skillet, brown Andouille Sausage, then add to oil in the cast-iron pot. Repeat process with Cajun Sausage, Onion, Bell Pepper and Celery, Rotisserie Chicken, sautéing each ingredient individually and transferring each ingredient to the cast-iron pot as it is browned.

Add the Paprika, Black Pepper, Cayenne and Bay Leaf to the pot and stir. Mix in stock. Stir in Roux until blended. Bring to a boil and cook 40 minutes, stirring attentively.

Add Kitchen Bouquet, Tabasco and Green Onions and stir well. Simmer 5 minutes longer. Serve hot over cooked rice.

*I assume you make the Roux first since most recipes from South Louisiana start this way.

OPTION (one we took) - For simplicity and availability of ingredients, some deviations from the original Prejean’s recipe could still work. Substitute chicken and/or turkey for the quail and pheasant breasts. A pre-cooked Rotisserie chicken may be a great option (one less thing to deal with).