Chicken & andouille smoked sausage gumbo
Yield: 6 Servings
Ingredients:
- 3 lb Chicken
Instructions:
cut up Salt Garlic powder Ground red pepper (cayenne) 1 c Onions finely chopped 1 c Green bell peppers finechop 3/4 c Celery finely chopped 1 1/4 c All purpose flour 1/2 ts Salt 1/2 ts Garlic powder 1/2 ts Ground Red pepper (cayenne) Vegetable oil for deep fry 7 c Chicken stock more or less 1/2 lb Andouille smoked sausage-OR - other good smoked pork - sausage e.g. Kielbasa. - cut into 1/4 inch cubes. 1 ts Minced garlic Serve over hot rice Remove excess fat from the chicken pieces. Rub a generous amount of salt garlic powder and red pepper on both sides of each piece making sure each is evenly covered. Let stand at room temperature for 30 minutes. Meanwhile in a medium size bowl combine the onions bell peppers and celery; set aside. Combine the flour 1/2 teaspoon salt 1/2 teaspoon garlic powder and 1/2 teaspoon red pepper in a paper or plastic bag. Add the chicken pieces and shake until chicken is well coated. Reserve 1/2 cup of the flour. In a large heavy skillet heat 1 1/2 inches of oil until very hot (375 to 400 degree). Fry the chicken until crust is brown on both sides and meat is cooked about 5 to 8 minutes per side; drain on paper towels. Carefully pour the hot oil into a glass measuring cup leaving as many of the browned particles in the pan as possible. Scrape the pan bottom with a metal whisk to loosen any stuck particles then return 1/2 cup of the hot oil to the pan. Place pan over high heat. Using a long handled metal whisk gradually stir in the reserved 1/2 cup flour. Cook whisking constantly until roux is dark red brown to black about 3 1/2 to 4 minutes being careful not to let it scorch or splash on your skin. Remove from heat and immediately add the reserved vegetable mixture stirring constantly until the roux stops getting darker. Return pan to low heat and cook until vegetabvles are soft about 5 minutes stirring constantly and scraping the pan bottom well. Meanwhile place the stock in a 5 1/2 quart saucepan or large Dutch oven. Bring to a boil. Add roux mixture by spoonfuls to the boiling stock stirring until dissolved between each addition. Return to a boil stirring and scraping pan bottom often. Reduce heat to a simmer and stir in the andouille and minced garlic. Simmer uncovered for about 45 minutes stirring often towards the end of cooking time. While the gumbo is simmering bone the cooked chicken and cut the meat into 1/2 inch dice. When the gumbo is cooked stir in the chicken and adjust seasoning with salt and pepper. Serve immediately. To serve as a main course mound 1/3 cup cooked rice in the center of a soup bowl; ladle about 1 1/4 cups gumbo around the rice. For an appetizer place 1 heaping teaspoon cooked rice in a cup and ladle 3/4 cup gumbo on top. Typed by Dale & Gail Shipp Columbia Md.
