New Orleans Chicken Andouille
This is a delicious, homemade dish with a vibrant flavor. Made using Doguet's® Cajun Style Roux and white rice, this dish is spicy and savory, making it the perfect meal for anyone looking for a taste of Louisiana!
Combine chicken and water in a large pot. Bring to boil, reduce heat, and simmer until chicken is tender for about 1hr—transfer chicken to a strainer and cool using tongs and make sure to save the cooking liquid. Remove meat from bones in pieces. In a heavy large Dutch Oven, add 4 cups reserved chicken broth and desired amount of Doguet's Cajun Style Roux. Cook over medium heat until deep golden brown, frequently stirring, about 6 minutes before adding okra, andouille sausage, bell peppers, celery, tomatoes with their juices, garlic, cayenne, bay leaf, salt, thyme, basil, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours. Spoon off any fat from the surface of the gumbo. Add chicken and file powder to gumbo and simmer gently for 15min. Remove from heat and let stand before serving with rice in a shallow bowl.