Chicken & Andouille Gumbo on a Bun
Ever wonder what it might be like if your favorite bowl of gumbo and your favorite burger had a baby? Wonder no more. This creative chicken (or turkey) variation is a million miles from the standard “grilled chicken breast” burger. Ground chicken teams up with familiar “in the pot” flavors (the Holy Trinity, tangy filé powder) and is topped with strips of grilled Andouille, aromatic grilled onions and (just to go over the top) palate-warming remoulade with bright-on-the-tongue pickled okra. Every bite is a flavorful study in contrast.
Serve it on a toasted potato-bread bun as a nod to Acadiana’s customary potato salad on the side or in the bowl gumbo tradition. And heck, while you’re at it, dish up a side portion of Rouses home-style, New Orleans-style or deviled egg potato salad.
- 1 pound ground chicken
- 1-1/2 ounces chopped green onions
- 2 tablespoons small-diced green bell pepper
- 1 tablespoon small-diced celery
- 1 clove garlic, minced
- 2 teaspoon gumbo filé
- 1 tablespoon Creole seasoning
- 4 potato buns
- Creole mustard or remoulade sauce, for serving
- Pickled okra, for serving
- Andouille sausage sliced thin like bacon
- Mix all ingredients by hand until combined.
- Shape the mixture into 3½-inch patties. The mixture will be very soft and moist, so rest the patties on waxed paper.
- Cook the patties for about 12 minutes on a grill over medium heat or until the juices run clear from the center of the burger when pierced with the tip of a knife.
- Grill the Andouille sausage until fully cooked. Place sausage slices on top of burgers.
- Serve on warmed potato buns with pickled okra and desired sauce.