Chicken and Andouille Gumbo

Title:
Chicken and Andouille Gumbo

Yield:
8 Servings

Categories:
Tabasco




Ingredients:





   1/2 lb Andouille or kielbasa


          -sausage; cut in 1/4" cubes


     4 tb Vegetable oil; divided


 2 1/2 lb Chicken; cut into pieces (up


          -to 3 pounds)


 1 1/2 qt Water


   1/3 c  All-purpose flour


     1 c  Chopped onion


     1 c  Chopped celery


     1 c  Chopped green pepper


     2    Garlic cloves; minced


     2 tb Chopped fresh parsley


     2    Bay leaves


   1/2 ts Dried thyme


     1 ts TABASCO pepper sauce


   1/4 ts Salt


   1/8 ts Freshly ground black pepper


   1/2 c  Chopped green onions


          Cooked rice






 In 3-quart saucepan, over medium-high heat, brown sausage in 2 tablespoons


 oil, about 7 minutes. Remove with slotted spoon and set aside. Add chicken


 pieces and cook until golden brown, about 10 minutes, turning occasionally.


 Add water, cover and cook until chicken is tender, about 30 minutes. Remove


 chicken, leaving liquid in pan, and when chicken is cool enough to handle,


 discard skin and bones and dice meat into 1/2-inch cubes.


 


 In skillet, over medium heat, mix remaining 2 tablespoons oil and flour and


 cook, stirring constantly, until roux turns dark brown, about 30 minutes.


 Add onion, celery, green pepper, garlic and parsley and cook about 10


 minutes or until vegetables are tender. Add vegetables to liquid in


 saucepan along with bay leaves, thyme, TABASCO sauce, salt and pepper.


 Bring to a boil, reduce heat and simmer, uncovered, 45 minutes. Add chicken


 and sausage and simmer another 15 minutes.


 


 Remove pan from heat, add green onions and adjust seasoning. Let gumbo


 stand 10 to 15 minutes. To serve, mound about 1/3 cup rice in each soup


 bowl, then ladle about 1 cup gumbo around rice.


 


 Makes 8 servings.


 


 Nutritional information per serving: 377 Calories, 23 g protein, 28 g


 carbohydrate, 19 g fat, 68 mg cholesterol, 451 mg sodium


 


 >From THE TABASCO COOKBOOK ? 1993 by Paul McIlhenny with Barbara Hunter.


 Used by permission of Clarkson Potter/Publishers.


 


 Busted by Karen Sonnessa 


 


 Recipe by: Tabasco www.tabasco.com


 


 Posted to MC-Recipe Digest by "Karen Sonnessa" 


 on Apr 16, 1998