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Chicken and andouille smoked sausage gumbo

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Chicken and andouille smoked sausage gumbo photo 1

Chicken and andouille smoked sausage gumbo photo 2

Ingredients/Components

salt - 1 item
vegetable oil - 1 item
all-purpose flour
garlic powder - 1 item
ground red pepper - 1/2 tsp
hot cooked rice - 1 item
finely chopped onions - 1 c
minced garlic - 1 tsp
chicken, cut up - 1 (2
finely chopped celery - 3/4 c
ground red pepper cayenne - 1 item
finely chopped green bell peppers - 1 c
andouille smoked sausage or any other good sausage - 1/2 lb
cans chicken stock - 3 item

How to make chicken and andouille smoked sausage gumbo:

Remove excess fat from chicken. Rub with salt, garlic powder and red pepper. Let stand 30 minutes. Combine onions, bell peppers and celery in a medium bowl; set aside. Combine flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon red pepper in paper or plastic bag. Add chicken pieces and shake until chicken is coated. Reserve 1/2 cup of the flour.

In a large heavy skillet, heat 1/2 teaspoon of oil until very hot (375° to 400°). Fry chicken until crust is brown on both sides and meat is cooked, about 5 to 8 minutes per side; drain on paper towels. Pour hot oil into glass measuring cup, leaving brown particles in pan. Scrape the pan bottom with metal whisk to loosen any stuck particles, then return 1/2 cup of hot oil to pan. Place pan over low heat, gradually stirring in the reserved 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. Remove from heat and add the reserved vegetable mixture, stirring constantly until roux stops getting darker. Return pan to low heat and cook until vegetables are soft, about 5 minutes, stirring constantly and scraping pan bottom well.

Meanwhile, place stock in 5 1/2-quart saucepan; bring to boil. Add roux mixture by spoonfuls into boiling stock, stirring until dissolved between each addition. Reduce heat to a simmer and stir in andouille and garlic. Simmer, uncovered, 45 minutes, stirring often. Bone cooked chicken and cut into 1/2-inch d

Recipe categories: One Dish meal, Gumbo, Stew.

Rating:

3.7

Average rating: 3.7, total votes: 6

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