Jeremy Langlois leads the culinary team at the Houmas House Plantation as executive chef of the award-winning Latil’s Landing Restaurant, named by Esquire magazine as one of the top 20 best new restaurants in America. Chef Langlois recently sailed on Zuiderdam as part of the Culinary Arts Center program and gave some tasty demonstrations.
Chicken and Andouille Gumbo
Yield: Serves 12
1/2 pound andouille sausage, cut into 1/4-inch slices
1 cup vegetable oil
1 pound chopped chicken meat
1 1/4 quarts chicken stock water
1 1/2 cup all-purpose flour
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
2 bay leaves
1 teaspoon Louisiana hot sauce
Salt and pepper to taste
1/2 cup chopped green onions
In a 3-quart Dutch oven, over medium heat, mix oil and flour and cook, stirring constantly, until roux turns dark brown, about 15-20 minutes. Add onion, celery, green pepper, garlic and parsley and cook about 10 minutes or until vegetables are tender. Add the stock into the saucepan along with bay leaves, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes. Add chicken and sausage and simmer another 30 minutes.
Remove pan from heat, add green onions and adjust seasoning. To serve, first scoop a mound of rice into each soup bowl, then ladle gumbo around rice. Garnish with the green onion.
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