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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Cajun Cajun, Chicken, Gumbo, Sausage 6 Servings

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 t Salt
1/2 t Garlic powder
1/2 t 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 t Minced garlic
Serve over hot rice

INSTRUCTIONS

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

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 148
Calories From Fat: 15
Total Fat: 1.6g
Cholesterol: 0mg
Sodium: 950.4mg
Potassium: 315.6mg
Carbohydrates: 24.5g
Fiber: 1.5g
Sugar: 2.2g
Protein: 7.8g


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