Chicken and linguica gumbo
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Chicken and linguica gumbo
  Chicken    Gumbo    Cajun  
Last updated 6/12/2012 1:01:12 AM. Recipe ID 24531. Report a problem with this recipe.
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      Title: Chicken and linguica gumbo
 Categories: Cajun, Gumbo, Ceideburg 2
      Yield: 8 Servings
 
      1 lb Linguica sausage, cut in
           -1/4-inch-thick rounds
           Vegetable oil
      1    (2 1/2- to 3 1/2-pound)
           -chicken, cut in pieces
           Salt and freshly ground
           -black pepper to taste
    1/2 c  Flour plus 6 tablespoons
           -flour
  1 1/2 c  (about 2 bunches) finely
           -chopped green onions,
           -green and
           White parts
      1 c  Finely chopped celery
    1/2 c  Finely chopped green pepper
    1/4 c  Finely chopped parsley
      3    Garlic cloves, minced
      9 c  Chicken stock
           Cayenne pepper and/or
           -Tabasco sauce to taste
      2    To 6 teaspoons file powder,
           -according to taste
      4 c  Hot, freshly cooked rice
           Finely chopped green onions
           -for garnish
 
  Cook the sausage in a large, heavy ungreased skillet over low heat,
  turning the slices frequently with a spatula until there is a film of
  fat over the bottom of the pan.
  
  Increase the heat to medium and, turning the slices occasionally,
  continue to fry the sausage until the slices are browned, about 6
  minutes. Remove the sausage to paper towels to drain.  Add vegetable
  oil to the fat in the skillet to a depth of 1/2 inch.
  
  Season the chicken pieces with salt and pepper.  Place 1/2 cup of the
  flour on a plate.  Dredge the chicken pieces in the flour and shake
  of the excess.
  
  Heat the oil in the skillet over medium-high heat. fry the chicken
  pieces in the hot fat until they are golden brown on both sides and
  the eat is cooked through, about 12 to 15 minutes per side.  Remove
  the chicken from the skillet and drain on paper towels.  Reserve 6
  tablespoons of fat from the skillet an discard the rest. Whisk the
  reserved 6 tablespoons fat with the remaining 6 tablespoons of flour
  in a large, heavy pot until smooth. Cook, stirring frequently, over
  medium heat until the fat-flour mixture (called a roux) is nut brown.
  This will take several minutes. Do not allow the roux to burn.
  
  Add the green onions, celery, green pepper, parsley and garlic to the
  roux. Cook the mixture, stirring over medium-low heat until the
  vegetables have softened.  Then, stirring constantly, slowly add the
  chicken stock. Bring the mixture to a boil, then reduce the heat. Add
  the sausage to the gumbo. Season to taste with salt, pepper, cayenne
  and/or Tabasco sauce. Simmer, uncovered, for 30 minutes, stirring
  occasionally.
  
  While gumbo is simmering, bone the cooked chicken and, using your
  fingers, shred the meat into pieces.  Add to the gumbo and simmer for
  15 minutes longer, stirring occasionally.
  
  NOTE:  The gumbo tastes best if prepared a day or two in advance and
  refrigerated.  Let the gumbo cool completely at room temperature,
  uncovered, before refrigerating.  Reheat over medium-low heat,
  stirring occasionally.
  
  Just before serving, remove the gumbo from the heat.  Taste for
  seasoning++it should be spicy.  Stir in the file powder to taste.
  (Note: File powder turns stringy as it cooks, so it should not be
  added to the gumbo until the pot has been removed from the heat.)
  
  Transfer the gumbo to a heated tureen and serve it immediately,
  accompanied by a bowl of rice.  To serve, place about 1/2 cup rice to
  one side of a heated soup plate..  Ladle the gumbo around the rice
  and garnish each serving with a sprinkle of finely chopped green
  onions.
  
  Serves 8.
  
  San Francisco Chronicle, date unknown.
  
  Posted by Stephen Ceideburg; February 27 1991.
 




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Recipe ID 24531 (Apr 03, 2005)

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