Cost per serving $1.43 view details
- 3 lb Chicken, cut up
- Â Â Salt
- Â Â Garlic pwdr
- Â Â Grnd red pepper (cayenne)
- 1 c. Onions, finely minced
- 1 c. Green bell peppers, finechop
- 3/4 c. Celery, finely minced
- 1Â 1/4 c. All purpose flour
- 1/2 tsp Salt
- 1/2 tsp Garlic pwdr
- 1/2 tsp Grnd Red pepper (cayenne)
- Â Â Vegetable oil for deep fry
- 7 c. Chicken stock, more or possibly less
- 1/2 lb Andouille smoked sausage-Or possibly other good smoked pork sausage, e.g. Kielbasa. cut into 1/4 inch cubes.
- 1 tsp Chopped garlic
- Â Â Serve over warm rice
- Remove excess fat from the chicken pcs. Rub a generous amount of salt, garlic pwdr and red pepper on both sides of each piece, making sure each is proportionately covered. Let stand at room temperature for 30 min.
- Meanwhile, in a medium size bowl combine the onions, bell peppers and celery; set aside.
- Combine the flour, 1/2 tsp. salt, 1/2 tsp. garlic pwdr and 1/2 tsp. red pepper in a paper or possibly plastic bag. Add in the chicken pcs and shake till chicken is well coated. Reserve 1/2 c. of the flour.
- In a large heavy skillet heat 1 1/2 inches of oil till very warm (375 to 400 degree). Fry the chicken till crust is brown on both sides and meat is cooked, about 5 to 8 min per side; drain on paper towels. Carefully pour the warm oil into a glass measuring c., leaving as many of the browned particles in the pan as possible. Scrape the pan bottom with a metal whisk to loosen any stuck particles, then return 1/2 c. of the warm oil to the pan.
- Place pan over high heat. Using a long handled metal whisk, gradually stir in the reserved 1/2 c. flour. Cook, whisking constantly, till roux is dark red brown to black, about 3 1/2 to 4 min, being careful not to let it scorch or possibly splash on your skin. Remove from heat and immediately add in the reserved vegetable mix, stirring constantly till the roux stops getting darker. Return pan to low heat and cook till vegetabvles are soft, about 5 min, stirring constantly and scraping the pan bottom well.
- Meanwhile, place the stock in a 5 1/2 qt saucepan or possibly large Dutch oven.
- Bring to a boil. Add in roux mix by spoonfuls to the boiling stock, stirring till dissolved between each addition. Return to a boil, stirring and scraping pan bottom often. Reduce heat to a simmer and stir in the andouille and chopped garlic. Simmer uncovered for about 45 min, stirring often towards the end of cooking time.
- While the gumbo is simmering, bone the cooked chicken and cut the meat into 1/2 inch dice. When the gumbo is cooked, stir in the chicken and adjust seasoning with salt and pepper. Serve immediately.
- To serve as a main course, mound 1/3 c. cooked rice in the center of a soup bowl; ladle about 1 1/4 c. gumbo around the rice. For an appetizer, place 1 heaping tsp. cooked rice in a c. and ladle 3/4 c. gumbo on top.
Add the recipe to which day?
Adding to Planner
|Amount Per Serving||%DV|
|Serving Size 513g|
|Recipe makes 6 servings|
|Calories from Fat 215||46%|
|Total Fat 23.84g||30%|
|Saturated Fat 6.8g||27%|
|Trans Fat 0.0g|
|Total Carbs 24.91g||7%|
|Dietary Fiber 2.8g||9%|