| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats, Dairy | Cajun | Burt, Wolf | 1 | servings |
INGREDIENTS
| 1 | md | Yellow onion; finely chopped |
| 1 | md | Green bell pepper; seeded, cored and |
| ; finely chopped | ||
| 3 | md | Stalks celery; finely chopped |
| 8 | tb | Vegetable oil |
| 1/2 | c | Flour |
| 1 | lb | Andouille sausage or Kielbasa; cut into 1/2-inch |
| ; dice | ||
| 1 | " Cajun" or "Creole" seasoning; optional, up to 2 | |
| 4 | c | Unsalted chicken stock |
| 2 | tb | Worcestershire sauce |
| 1 | c | Chopped canned tomatoes |
| Two; (15 1/2-ounce) cans | ||
| ; pink or small | ||
| ; kidney beans, | ||
| ; drained | ||
| 1 | lb | Boneless; skinless chicken, |
| ; cut into 3/4-inch | ||
| ; cubes | ||
| 2 | tb | Or more to taste; hot sauce, optional |
| 1 | c | Sour cream; optional |
INSTRUCTIONS
Combine the onion, bell pepper and celery, then remove 1/2 cup of the mixture and set aside for later. TO MAKE THE BROWN ROUX: Over high heat in a small heavy saucepot, heat 6 tablespoons of the oil. When hot, add the flour and, with a wooden spoon, over medium heat, stir constantly until the roux turns brown and smells nutty, about 8 to 10 minutes. Remove the pot from the heat and immediately add the reserved 1/2 cup of the vegetable mixture and continue to stir until the roux has cooled down. Transfer the roux, which is very hot, to a mixing bowl. In a heavy 4-quart saucepan, over medium heat, heat the remaining 2 tablespoons of oil. Add the remaining vegetable mixture and cook, stirring, for a couple of minutes. Add the andouille sausage, optional "Cajun" or "Creole" seasoning, cover and cook over low heat for about 5 minutes, or until the vegetables are tender, but not brown. Over medium heat, add the chicken stock, Worcestershire sauce, tomatoes, beans and the reserved roux and bring the liquid to a simmer. Cook, uncovered, for 5 minutes then add the chicken and cook for 5 minutes longer or until the chicken is completely cooked through. Remove the pot from the heat and add the hot sauce if you like your gumbo hot and/or add the sour cream if you like it rich. Serve over rice. Converted by MC_Buster. Per serving: 1801 Calories (kcal); 158g Total Fat; (77% calories from fat); 18g Protein; 84g Carbohydrate; 102mg Cholesterol; 528mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 31 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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