Jacob's Andouille Jacob's World Famous Andouille & Sausage

505 West Airline Hwy LaPlace, LA 70068
985-652-9080 Toll Free: 1-877-215-7589
Original@JacobsAndouille.com 
Jacob's Andouille

Gumbo LaPlace
A RECIPE GOOD ENOUGH TO USE THE NAME OF
THE TOWN THAT MADE ANDOUILLE FAMOUS

This recipe takes a little while to prepare, but if you take the time to prepare it, you will agree that it is well worth your while. Jerry Folse, brother of international celebrity chef, John Folse, gave this outstanding gumbo recipe to Jacob’s World Famous Andouille and it was used to win the 2003 Andouille Festival Cook-off. Jerry is the two time winner of the Louisiana Wild Game and Seafood Cook-off , as well as winner of numerous local cook-offs. His gumbo recipes have been featured in the "Southern Living" and in the "Times Picayune". One of his State Wild Game and Seafood Cook-off recipes, Louisiana Seafood Sauce Piquant, was entered in a publication called "100 Top Cajun Recipes of All Time", which was published by Acadiana Profile Magazine.

Ingredients:
1# Jacob’s World Famous Andouille, diced into inch slices
10# chicken leg quarters
1# peeled shrimp
1 pint oyster liquid (oysters optional)
2 cups vegetable oil
2 cups flour
1# smoked turkey necks (optional)
1 cup chopped celery
1 cup chopped bell pepper
1 table spoon minced garlic
5 quarts of chicken stock
2 cups chopped green onions
1 cup chopped parsley
salt and black pepper to taste
3 cups chopped onions
1 tablespoons file’ powder (Gumbo File’)
3 bay leaves

Remove skin and boil chicken leg quarters with turkey necks for about 45 minutes in 5 quarts of water seasoned with a little salt, black pepper, 2 bay leaves and about 1/4 each of the garlic, parsley and onions. Remove chicken from stock, cool and bone, leaving the turkey necks simmering in the stock. Set boned chicken aside, returning bones to stock and continue simmering for about an hour.

When stock is almost done, make roux (takes about 20 minutes) by combining oil and flower in a heavy iron pot over medium heat. Once oil is hot, add flour and stir constantly with a metal spatula or wire whisk until roux is golden brown. It is important that roux is stirred constantly to avoid scorching. Turn heat down if roux begins to stick or scorch. Start over if necessary. Roux may also be purchased from a supermarket or a specialty store. Once roux has turned a golden brown, add remainder of onions, garlic, bell pepper and celery and cook for about 10 minutes. Continue stirring to avoid sticking. Next, strain stock and add it and the oyster liquid to the mixture of roux and vegetables. At this point, I also add the remaining bay leaves, 1/2 of the parsley, 1/2 of the green onions, the turkey necks and the andouille or smoked sausage. Allow simmering for about one hour, and then add boned chicken. Adjust salt and pepper as needed. Continue cooking for about 25 minutes, skimming off excess oil, which rises to the top of the pot. Next, add shrimp and oysters (optional), and the rest of the green onions and parsley. Ten minutes later add file’ powder and remove from heat. If you don’t like or can’t get fresh oysters, leave them out. SERVE OVER A BOWL OF STEAMED RICE!

Good luck. I hope you enjoy cooking this dish as much as I have.

Jerry Folse

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