Lance’s “LSU Tiger” Chicken and Sausage Gumbo


This recipe comes to us courtesy of Louisiana Cookin’ Magazine and has been adapted to our magazine. Using a roux prepared ahead of time will shorten your time in the kitchen so you don’t miss the game.

Louisiana State University, Baton Rouge, Louisiana, 1909. Photo By Conneaut, O. (Public domain), via Wikimedia Commons.

MAKES 6 TO 8 SERVINGS
Courtesy of Lance Pitre, L’Acadie Inn & Park, Eunice, Louisiana

  • 1 3- to 5-pound hen, cut into pieces
  • Tony Chachere’s Creole Seasoning to taste
  • 2 tablespoons vegetable or canola oil
  • 2 medium onions, chopped
  • 1 bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 1/2 pounds pork sausage (Andouille), cut into pieces
  • 3 quarts water
  • 3/4 cup your favorite prepared roux, preferably your own, Savoie’s or Richard’s*
  • 1 bunch parsley, minced
  • 1 bunch green onions (white parts only), chopped
  • Prepared potato salad
  • Hot French bread

Season hen with Tony Chachere’s seasoning.

Add oil to a large stock pot or Dutch oven, preferably cast iron, set over medium-high heat.

Add the hen and brown on all sides, about 15 minutes.

Add onions, bell pepper, and garlic and cook until onions are translucent, about 10 minutes.

Add the sausage, water, and roux and stir until dissolved.

Bring to a boil, reduce heat to medium low and simmer until hen is tender, about 1 1/2 hours, or, if cooking during football season, until half-time.

Skim any accumulated fat from the top of the pot and discard.

*Note from OKRA Editor: It is very easy to make roux ahead of time and store it for later use. This recipe benefits from a dark roux, so make a dark roux as you normally would. Pour it into a heat-safe storage container and let it cool. Once cool, place it into your refrigerator. When you are ready to use it, cut off the portion you need and blend the cold block of roux into your hot liquid with a whisk, carefully incorporating all of it.

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