Chicken and andouille sausage gumbo
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Chicken and andouille sausage gumbo
  Chicken    Sausage    Gumbo    Soups  
Last updated 6/12/2012 1:13:28 AM. Recipe ID 41905. Report a problem with this recipe.
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      Title: Chicken and andouille sausage gumbo
 Categories: Ethnic, Soups
      Yield: 8 Servings
 
      8    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
           Salt
           Black pepper
           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

MMMMM-----------------------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--
Jat 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.
  




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Recipe ID 41905 (Apr 03, 2005)

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