Chicken & sausage gumbo

1 servings

Ingredients

Quantity Ingredient
Chicken and Andouille Smoked Sausage Gumbo
1 each Chicken, cut up
Salt
Garlic powder
tablespoon Sauce
1 cup Finely chopped onions
1 cup Finely chopped green bell pepper
¾ cup Finely chopped celery
1¼ cup Flour
½ teaspoon Salt
½ teaspoon Garlic powder
Vegetable oil for deep frying
1 teaspoon Tabasco sauce
About 7 c chicken stock (preferred) or water
½ pounds Andouille smoked sausage (preferred) or any other good pure smoked

Directions

smoked sausage such as Polish sausage (Kielbasa), cut into ¼ inch cubes 1 tsp minced garlic Hot cooked rice Remove excess fat from chicken. Rub a generous amount of salt, garlic powder, and Tabasco on both sides of each piece, making sure each is evenly covered. Let stand at room temperature for 30 minutes. Meanwhile, in a medium bowl, combine onion, bell pepper, and celery. Set aside. Combine the flour, the ½ tsp salt, and ½ tsp garlic powder in a paper or plastic bag. Add the chicken pieces and shake until chicken is well coated. Reserve ½ c of the flour. In a large skillet (preferably a non-stick type) heat 1½ inches of oil until very hot (375 - 400 degrees). Fry the chicken until crust is brown on both sides and meat is cooked, about 5 - 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 ½ c of the hot oil to the pan. Place pan over high heat. Using a long handled metal whisk, gradually stir in the reserved ½ c flour.

Cook, whisking constantly, until roux is dark red-brown to black, about 3 ½ - 4 minutes, being careful not to let it scorch or splash on your skin. Remove from heat and immediately add the reserved vegetable mixture and the 1 tsp Tabasco, stirring constantly until the roux stops getting darker. (DON'T YOU JUST LOVE DIRECTIONS LIKE THESE??? ++EC) Return pan to low heat and cook until vegetables are soft, about 5 minutes, stirring constantly and scraping the pan bottom well. Manwhile, place the stock or water in a 5 ½ quart saucepan or large Dutch oven. Bring to a boil. Add roux mixture by spoonfuls to the boiling stock, stirring until dissolved between additions. Return to a boil, stirring and scaping pan bottom often.

Reduce heat to a simmer and stir in the andouille and minced garlic.

Simmer uncovered for about 45 minutes, stirring often toward the end of cooking time. While gumbo is simmering, debone the cooked chicken and dice the meat into ½ inch pieces. When the gumbo is cooked, stir in the chicken and adjust the seasoning with salt and pepper.

Serve immediately. To serve as a main course, mound ⅓ c cooked rice in the center of each soup bowl; ladle about 1 ¼ c gumbo around the rice. For an appetizer, place 1 heaping tsp cooked rice in a cup and ladle about ¾ c gumbo on top. Submitted By MARGE CLARK On 11-07-94

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