Louisiana Backyard Cajun Gumbo

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( Soup Mix Serves: 0 Prep Time: 110 minutes)
Found in Anderson House, page
Webpage: https://andersonhousefoods.com/louisiana-backyard-cajun-gumbo-soup/

Shopping List

  • 1 lb Andouille (or kielbasa)
  • 3 boneless, skinless chicken thighs
  • 1 bag spinach (10ish oz or so)

Staples Used

  • 1/2 cup butter (one full stick)
  • 1/2 cup (or so) flour
  • 8 cups chicken broth

Notes

The recipe says 70 minutes; don't believe that.
Roux: we've made this twice as of this writing. The first time, I stirred the roux for 10-12 minutes: the result was light-colored and thick. The second, 20 minutes: the result was darker, nuttier, and thin. So maybe I really want to limit the time on the roux.
But Bethany suggested that I may also have had more fat expressed by the andouille the second time, throwing off the proportions. So also keep an eye on the fat left in the pan after searing the chicken; if there's still a fair amount, increase the amount of flour a bit.
During the final 30-minute cook, chop the spinach roughly, and toss into the soup.
Store the rice separately from the soup, so it doesn't get waterlogged, but they can be reheated together.
Uses: Stove

Variations