Gumbo Ya Ya (chicken & Andouille Sausage Gumbo) Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 each: 5 lb. chicken, cut into 10 1 1/2 c Celery - chopped pieces 6 c Chicken stock
Salt,
1 lbs: Andouille, diced [kielbasa
Cayenne pepper,
-is the best substitute],
Garlic powder,
1 1/2 t: Garlic, minced
2 1/2 cup: All-purpose flour,
Salt and freshly ground,
1 cup: Oil,
-pepper,
2 cup: Onion, chopped
Steamed White Rice,
2 cup: Green pepper, chopped
Directions:
Arrange chicken on baking sheet and season evenly with salt, cayenne
and garlic powder. Let stand 30 minutes at room temperature. Combine
chicken pieces and flour in large paper bag and shake until chicken
is well coated. Heat oil in large skillet over medium high heat. Add
chicken (reserve remaining flour) and brown on all sides. Remove
with slotted spoon and add 1 cup reserved flour and stir constantly
until roux is very dark brown. Remove from heat and add onion, green
pepper and celery, stirring to blend thoroughly and prevent burning.
Transfer to large saucepan. Stir in stock and bring to boil over
medium high heat. Reduce heat, add sausage and garlic, and simmer 45
minutes, stirring occasionally. Remove chicken from bones and cut
meat into 1/4-inch pieces. Return to saucepan and heat through.
Season with salt and pepper to taste and serve immediately over rice
in individual soup bowls. For variation, add stock to
roux-vegetable mixture, bring to boil, reduce heat, add garlic and
simmer 35 minutes. Strain out vegetable mixture and discard. Combine
thickened stock with sausage and bring to boil. Reduce and heat and
simmer an additional 20 minutes. Add boned chicken pieces and season
with salt and pepper. Heat through and serve immediately over steamed
rice in individual soup bowls.
Serves 8.
From Commanders Palace and Mr. Bs, New Orleans, Louisiana.
Calories per serving: Number of Servings: 8 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Submitted By MICHELLE BASS On 10-02-94
Source from luhu.jp
and garlic powder. Let stand 30 minutes at room temperature. Combine
chicken pieces and flour in large paper bag and shake until chicken
is well coated. Heat oil in large skillet over medium high heat. Add
chicken (reserve remaining flour) and brown on all sides. Remove
with slotted spoon and add 1 cup reserved flour and stir constantly
until roux is very dark brown. Remove from heat and add onion, green
pepper and celery, stirring to blend thoroughly and prevent burning.
Transfer to large saucepan. Stir in stock and bring to boil over
medium high heat. Reduce heat, add sausage and garlic, and simmer 45
minutes, stirring occasionally. Remove chicken from bones and cut
meat into 1/4-inch pieces. Return to saucepan and heat through.
Season with salt and pepper to taste and serve immediately over rice
in individual soup bowls. For variation, add stock to
roux-vegetable mixture, bring to boil, reduce heat, add garlic and
simmer 35 minutes. Strain out vegetable mixture and discard. Combine
thickened stock with sausage and bring to boil. Reduce and heat and
simmer an additional 20 minutes. Add boned chicken pieces and season
with salt and pepper. Heat through and serve immediately over steamed
rice in individual soup bowls.
Serves 8.
From Commanders Palace and Mr. Bs, New Orleans, Louisiana.
Calories per serving: Number of Servings: 8 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Submitted By MICHELLE BASS On 10-02-94
Source from luhu.jp