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About the Dish

3/4 cup Long Grain Rice
3 tablespoons All Purpose Flour
1 small Yellow Onion
2-3 ounces Celery
1 small Bell Pepper
2 cloves Garlic
1 1/2 teaspoons Spice Blend
8 ounces Boneless and Skinless Chicken
2 ounces Andouille
3 sprigs Parsley
2 small Spring Onion
Per Serving
Calories 676
Total Fat 27 g
Saturated Fat 4 g
Trans Fat 0 g
Polyunsaturated Fat 7 g
Monounsaturated Fat 15 g
Cholesterol 56 mg
Sodium 791 mg
Total Carbohydrates 79 g
Dietary Fiber 6 g
Sugar 8 g
Protein 28 g
Nancie McDermott

Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.


In a small saucepan with a lid, combine rice and 2 cups water, and season with 1/4 teaspoon kosher salt and a few grinds of pepper. Place over medium-high heat, bring to a simmer, and cook uncovered about 8 minutes. Remove from heat and stir briefly, taking care to move rice from the bottom of the pan. Cover and let stand about 15 minutes.
While rice cooks, prepare your mise en place: Peel and finely chop onion. Finely chop celery. Remove stem and seeds from green pepper; finely chop flesh. Peel and finely chop garlic. Halve andouille lengthwise; cut crosswise into 1/4-inch-thick, half-moon slices. Pick and chop parsley leaves. Trim ends off green onion, and thinly slice crosswise.
In a large, heavy-bottomed Dutch oven (preferably cast iron or enamel cast iron) or a large, deep cast iron skillet, heat the cooking oil over medium heat until shimmering hot. When a pinch of flour blooms on the surface of the oil, scatter in all of the flour, and stir quickly and thoroughly to make a thick, smooth roux. Continue cooking, stirring often, as the roux turns from a yellow to a rich deep brown. Adjust the heat down if necessary to ensure that it browns evenly and slowly. It should be darker than peanut butter, but not dark brown—the color of coffee with a little cream.
Add the onion, celery and green pepper to the pan and stir well, coating them with roux. Cook, stirring often, 2-3 minutes, or until the vegetables are softened, shiny and evenly coated with roux. Add the garlic and gumbo spice mix, stir well and cook 2 minutes more.
Add remaining 2 cups water, stirring well to dissolve roux into the liquid. Bring to a boil, then reduce heat to medium-low and add chicken breasts. Cook 8-12 minutes, or until the chicken is opaque and firm, but still tender.
Remove the cooked chicken breasts from the pot, and add the andouille. Simmer, stirring occasionally, 15-20 minutes more. When chicken is cool enough to handle, pull or cut it into bite-size pieces. Return chicken to the pot to reheat, then remove pot from heat and stir in parsley and green onions. Taste and adjust seasoning.
Serve the gumbo over rice, and enjoy!