Chicken and Andouille Smoked Sausage Gumbo

Title:
Chicken and Andouille Smoked Sausage Gumbo

Yield:
6 Servings

Categories:
Cajun,
Chicken,
Sausage,
Gumbo




Ingredients:





     3 lb Chicken, 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini