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CHICKEN
SAUSAGE GUMBO RECIPE
This recipe
will teach you how to make Chicken Sausage Gumbo. It is a
quick and easy recipe to make.
This appetizer recipe is very nourishing and the flavour is
fantastic. The combination of chicken, onion, bell pepper,
celery, andouille smoked are just some of the ingredients
that make this recipe so exceptional.
Chicken
Sausage Gumbo Ingredients
salt
1 tsp garlic
1/2 tsp salt
garlic powder
1 1/4 cup flour
cayenne pepper
1/2 tsp garlic powder
7 cups chicken stock
1/2 lb andouille smoked
1/2 tsp cayenne pepper
1 cup onions finely chopped
1 chicken cut into10 pieces
3/4 cup celery finely chopped
1 cup green bell pepper finely chopped
Chicken
Sausage Gumbo Method
Cut extra fat from the chicken
pieces. Sprinkle each generously on both sides with salt,
garlic powder and cayenne, rubbing the spices in after all
three have been applied. Let stand at room temperature while
you chop the vegetables and heat the oil. Chop the onions,
bell pepper and celery then combine in a bowl, and set aside.
In a large heavy skillet heat about 1 1/2 inches of oil until
very hot. Leave about 1/2 inch of space below the top of the
pan so it won't overflow when you add the chicken pieces later.
While the oil is heating combine the flour about 1/2 tsp salt,
1/2 tsp garlic powder and 1/2 tsp cayenne in a paper bag.
When the oil is almost hot enough add the chicken pieces two
at a time and shake until they are well coated. Save about
1/2 cup of the leftover flour. Put the stock in a large kettle
and begin heating it to a boil. Fry the chicken until the
crust is brown on both sides and the meat is cooked. This
takes about 6 minutes a side for light meat, a bit longer
for dark. Drain on paper towels. You may have to fry the chicken
in two batches.
Pour the hot oil into a glass
measuring cup being very careful to leave as many of the browned
particles as possible in the pan. Pour about 1/2 cup of the
oil back into the pan and discard the rest. Place the pan
over high heat. Using a whisk gradually stir in the leftover
flour. Cook, whisking constantly until this roux is darkred
to brown about 4 minutes. Be very careful not to scorch the
mixture or to splash any onto your skin as you stir. Remove
from the heat, add the vegetable mixture all at once and stir
until the vegetables are all coated. Return the pan to low
heat and cook, stirring constantly for about 5 minutes. Check
that the stock has reached a boil. Add the vegetable mixture
to the stock in spoonfuls stirring with the whisk after each
addition. Return to a boil and stir in the andouille and the
minced garlic. Simmer uncovered for about 45 minutes. While
the gumbo is cooking remove the skin from the chicken pieces
and cut off as much meat as you can. Cut the meat into small
pieces. When the gumbo is cooked, add the chicken meat. For
an appetizer, use about 1 tablespoon of rice and about 3/4
cup of Chicken Sausage Gumbo.
Enjoy your freshly made Chicken
Sausage Gumbo!
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