A pot of gumbo doesn’t need a cold front’s permission.

For this week’s kitchen inspiration, we’re sharing Chef Patrick Mould’s chicken and andouille gumbo, published by Explore Louisiana, the state’s official tourism site.

Mould grew up in the Lafayette area, making this pick especially close to home.

The recipe brings together chicken, smoked andouille, dark roux and the familiar onion, celery and bell-pepper foundation.

Green onions and parsley finish the pot, which is served over rice.

It makes eight bowls, giving you a good reason to invite someone to supper.

The method begins by simmering a whole chicken to create stock.

Browned andouille and vegetables build the next layer, followed by stock, dark roux and a patient simmer before the chicken returns.

Plan ahead: the recipe calls for prepared dark roux, so have that ready before you begin.

For exact quantities and the complete cooking sequence, open the full recipe.

The source also links to Chef Mould’s cooking demonstration.

Looking for next week’s inspiration? Browse more Louisiana recipes.