Chicken & Andouille Sausage Gumbo Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
8 each: Boneless chicken breasts,
1 1/2 cup: All-purpose flour,
1 cup: Lard,
2 cup: Chopped onion,
1 cup: Chopped green pepper,
1 cup: Chopped celery,
3 quart: Poultry stock,
1 lbs: Andouille sausage,
1 1/2 tsp: Minced garlic,
Salt,
Black pepper,
Cayenne, (red) pepper
2 cup: Sliced fresh okra,
1 cup: Sliced green onions,
1/2 cup: Minced flat leaf parsley,
5 cup: Hot cooked rice,
SEASONING MIX
1/2 tsp: Salt,
1/2 tsp: Black pepper,
1/2 tsp: Red pepper,
1/2 tsp: White pepper,
1/2 tsp: Paprika,
1/2 tsp: Onion powder,
1/2 tsp: Garlic powder,
Directions:
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 straiZJat to equal 1 cup. 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.
Source from luhu.jp
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 straiZJat to equal 1 cup. 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.
Source from luhu.jp