Chicken And Andouille Gumbo
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Chicken And Andouille Gumbo
  Chicken    Gumbo    Cajun  
Last updated 6/12/2012 1:13:28 AM. Recipe ID 41904. Report a problem with this recipe.
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      Title: Chicken and andouille gumbo
 Categories: Cajun, Soups/stews
      Yield: 15 Servings
 
      1 c  Oil
  1 1/2 lb Andouille sausage; or kielb
  3 3/4 c  Onions; chopped
      2 c  Green pepper; chopped
  8 1/2 c  Chicken stock
           Cayenne pepper
           File
           Cooked rice
      1    Chicken; cut up or boned
      1 c  Flour
      2 c  Celery; chopped
      3 ts Garlic; chopped
           Salt
      2 c  Green onion; chopped
           Cream sherry
 
  Season and brown chicken in oil (lard, bacon drippings) over med-hi
  heat. Add sausage (cut in 1/4" rounds) to pot and saute with chicken.
  Remove both from pot. Make roux with equal parts of oil and flour to
  desired color (I make a dark chestnut color). Add onions, celery,
  green pepper, and later garlic to roux, stir continuously until
  vegetables reach desired tenderness. Return chicken and sausage to
  pot and cook with vegetables, continuing to stir frequently.
  Gradually stir in liquid and bring to boil. Reduce to simmer and cook
  for an hour or more. Season to taste. Approximately 10 minutes before
  serving, add green onions. Gumbo may or may not be served over rice.
  Adding sherry at the table is also an option. File may be placed on
  the table for individuals to add to their gumbo if they wish.  1/4 to
  1/2 tsp per serving is recommended. File - a fine green powder that
  is young dried and ground sassafras leaves, used in gumbo for flavor
  and thickening.  The word file means to twist or make threads. If you
  put the file directly into the gumbo while it is cooking, that is
  what you will end up with, a liquid that is rather stringy as you
  bring your spoon out of the bowl. Ugh!  Do it right, let each person
  add their own at the table. If making roux over very high heat, the
  oil you use must be free of food particles to avoid burning. If you
  scorch your roux, even slightly, while you are making it, throw it
  out, and start over again after you have thoroughly cleaned the pot.
  When making an okra gumbo, add 4-6 cups of cut okra to trinity,
  saute, and cook together with roux. (remember, the Cajun cooking
  trinity is onions, celery and green pepper).
    Courtesy of Shareware RECIPE CLIPPER 1.1
  




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Recipe ID 41904 (Apr 03, 2005)

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