At the head of the main dock is the Country
Kitchen restaurant. The food here is outstanding. Under the charge of New
Orleans trained Owner/Executive Chef Archie Prince, many low-country favorites
of fin, feather and hoof are prepared for the hungry yachtsman. My personal
favorite is the Chicken and Andouille Gumbo. Chef Archie provided me his recipe;
which I have incorporated with my touch to condense it down from restaurant
quantity to a more manageable amount for owner and crew.
As a New Orleans classic, chicken and
sausage gumbo is perfect for owner and guests. This recipe calls for andouille
sausage and pulled chicken. But if you can’t find andouille sausage, any
kielbasa or smoked sausage will do. For the chicken, I go to my favorite BBQ
joint as I like to add complexity with the smoky chicken. However, supermarket
rotisserie works just as well. Add a
trio of ingredients typical of Cajun cuisine—bell peppers, celery, and
onions—that when blended together form a flavorful and spicy backdrop to this
signature dish. Perhaps the most delicious and simplest of gumbo combinations,
it’s a full-bodied stew with a seasoned roux-based sauce. There’s no mystery to
making a roux; you just have to pay attention and take it almost to the point
of burning before its’ just right. Great as a left-over dish, just warm it up
and eat as is, or serve it over white rice for a delicious quick meal.
INGREDIENTS:
2/3 c. butter, divided
1/2 lb. andouille sausage,
halved lengthwise and cut into 1/4-inch-thick slices 3/4 c. all-purpose flour
1 green bell pepper, finely
chopped
1 large onion, finely chopped 3 celery ribs, finely chopped
4 garlic cloves, minced
1 tsp. ground sea salt
1 tsp. freshly ground black pepper
4 c. chicken broth
1 (14.5-oz.) can diced tomatoes
1 tbsp. dried oregano
1 tsp. dried thyme
2 bay leaves
2 1/2 c. shredded chicken, smoked or rotisserie (about a pound)
1 tbsp. File gumbo powder (optional)
Garnish: white rice and sliced green onions
PREPARATION:
Melt 1 tbsp. butter in a cast
iron skillet over medium heat. Cook sausage 6 minutes or until browned; remove
sausage with a slotted spoon, and drain on paper towels, reserving drippings in
skillet. Add remaining butter to skillet. Gradually whisk in flour; whisking
constantly, until flour is a milk chocolate color (about 25 minutes).
Stir in green bell pepper and
next 5 ingredients; cook, stirring constantly, 15 minutes or until vegetables
are tender. Gradually add broth, stirring until combined. Add tomatoes,
oregano, thyme, and bay leaves. Bring to a light boil; reduce heat to low, and
simmer, stirring occasionally, 30 minutes or until slightly thickened.
Return sausage to pan; simmer, stirring occasionally, 15 minutes. Stir in chicken. Remove and discard bay leaves before serving. Garnish with a white rice, green onion and honey/jalapeno cornbread. Enjoy, JW
