There are dishes that transport you to a beloved city.
There are dishes that warm your heart and soul, through and through.
This gumbo – it’s one of those rare dishes that does both.
I learned how to make the famed gumbo at the New Orleans School of Cooking from the hilarious Kevin Belton (among other delicious dishes).  I’ve put my own spicy touch to it, resulting in a gumbo that is rich, full, and carries a punch.
And it’s just good. Â So good, my husband and I have polished off a giant pot in a single day.
Chicken & Andouille Gumbo
Adapted from Kevin Belton’s recipe in Big Kevin’s Bayou Blend
Ingredients
2 lbs of boneless, skinless chicken breast
1 cup flour
1 cup vegetable oil (peanut is also a delicious substitution)
2 cups chopped onion
1 1/2 cup chopped celery
2 cups chopped bell pepper
4 jalapeños (omit if you want a milder version)
6 cups stock (chicken or vegetable)
1 pound andouille sausage (I found a chicken-turkey one I love)
1 1/2 teaspoon minced garlic
1 teaspoon cayenne (reduce, if you don’t like it spicy)
1 tablespoon black pepper
1 tablespoon sea salt
1 tablespoon cumin
1 cup rice
Directions
- Cook chicken in a slow cooker, for 1 1/2 hours on high.
- 30 minutes before the chicken is complete, heat the oil over medium-high heat in a large pot/Dutch oven and whisk in the flour. Â Continue to wisk the roux until it is a chocolatey brown color and releases a lovely toasted smell.
- Remove pot from heat, and mix the vegetables in the roux until they are evenly coated by roux
- Add the stock and put the pot back on a hot burner and bring to a boil
- Upon boiling, reduce heat to a simmer and  add the chicken and sausage.  Cook for 45 minutes.
- Cook the rice, according to its cooking directions.
- After simmering, remove chicken breasts and shred using two forks. Â Add the chicken back into the gumbo, and season with spices. Â
- Serve gumbo with rice, and savor every moment.
