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                    CHICKEN & ANDOUILLE SAUSAGE GUMBO

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Ethnic                           Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8       ea           Boneless chicken breasts
   1 1/2   c            All-purpose flour
   1       c            Lard
   2       c            Chopped onion
   1       c            Chopped green pepper
   1       c            Chopped celery
   3       qt           Poultry stock
   1       lb           Andouille sausage
   1 1/2   ts           Minced garlic
   1       x            Salt
   1       x            Black pepper
   1       x            Cayenne (red) pepper
   2       c            Sliced fresh okra
   1       c            Sliced green onions
     1/2   c            Minced flat leaf parsley
   5       c            Hot cooked rice
                        -----SEASONING MIX-----
     1/2   ts           Salt
     1/2   ts           Black pepper
     1/2   ts           Red pepper
     1/2   ts           White pepper
     1/2   ts           Paprika
     1/2   ts           Onion powder
     1/2   ts           Garlic powder

  Prepare seasoning mix.  Remove skin from the 8 boneless chicken-breast
  HALVES.  Cut chicken into bite sized pieces.  Place pieces on a baking
  sheet; sprinkle liberally with seasoning.  Let stand at room
  temperature 30 minutes.  Place flour in a plastic bag; add seasoned
  chicken, shaking to coat all pieces thoroughly.  Remove chicken;
  shake in a colander to remove all excess flour, reserving flour. Heat
  1 cup lard in a large soup pot or Dutch oven over medium high heat.
  When very hot, add chicken in batches; stir until browned and crisp
  on all sides. Remove from heat. Remove chicken with a slotted spoon;
  set aside. Loosen any browned bits from the bottom of pan; strain fat
  to remove particles. Add enough lard to straiZ  Add fat back to pot over medium-low heat.
   Add reserved flour; whisk until a smooth mahogany-colored roux,
  about 45 minutes.  Remove from heat; add onion, bell pepper and
  celery at once; stir to blend and prevent browning.  Cook until
  vegetabloes are wilted and onion is transparent.  *SLOWLY* stir in
  stock; stir until combined before adding more.  When all stock has
  been added, bring to a full boil. Reduce heat; add sausage, garlic,
  salt, black pepper and cayenne. Add browned chicken; simmer 25
  minutes, stirring often. Add okra; cook 20 minutes. Remove from heat;
  stir in green onions and parsley.  To serve, place 1/2 cup rice in
  each soup plate.  Spoon gumbo over rice.  Makes 8 to 10 servings. To
  prepare seasoning mix, in a small bowl, combine all ingredients.
 


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