We make this every Christmas Eve - everyone in the family helps and it turns into a party in the kitchen.
Cost per serving $2.33 view details
- 10 Boneless skinless chicken breasts
- 1 1/2 cup finely chopped onions
- 1 1/2 cup finely chopped green bell peppers
- 1 1/8 cup finely chopped celery
- 1 7/8 cup all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon garlic powder
- 3/4 teaspoon cayenne pepper
- plus extra salt, garlic powder & cayenne pepper
- Vegetable oil for frying
- 10 cups chicken broth (4, 14.5 oz. cans)
- 1 pound Andouille sausage or lowfat turkey keilbasa, cut into 1/4 inch slices & then cut in half
- 1 1/2 teaspoon minced garlic
- Cooked rice (at least 8 servings)
- â¢ Rub both sides of chicken with a generous amount of the extra salt garlic powder and cayenne pepper, making sure that each piece is evenly covered. Let stand at room temperature for 30 minutes.
- â¢ Meanwhile, in a medium-size bowl combine the onions, bell peppers and celery; set aside.
- â¢ Combine the flour, and the measured portions of salt, garlic powder and cayenne pepper in a paper or plastic bag. Add the chicken and shake until it is well coated. Save 3/4 cup of the flour from the bag.
- â¢ In a large heavy skillet, heat 1/2 inch of oil until very hot (375 to 400 degrees). Fry the chicken until crust is brown on both sides and meat is cooked (about 5 to 8 minutes per side), drain on paper towels. Carefully pour the hot oil into a glass measuring cup, 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 3/4 cup on the hot oil to the pan.
- â¢ Place over high heat. Using a long handled metal whisk, gradually stir in the reserved 3/4 cup of flour mixture. Cook, whisking constantly, until roux is dark red-brown to black (about 3 1/2 to 4 minutes) being careful not to let it scorch or splash on your skin. Remove from heat and immediately add the reserved vegetable mixture, stirring constantly until the roux stops getting darker. Return pan to low heat and cook until vegetables are soft (about 5 minutes), stirring constantly and scraping the pan bottom well.
- â¢ Meanwhile, place the chicken broth in a large saucepan or large Dutch oven. Bring to a boil. Add roux mixture by spoonfuls to the boiling broth, stirring until dissolved between each spoonful. Return to a boil, stirring a scraping pan bottom often. Reduce heat to a simmer (low) and stir in the sausage and minced garlic. Simmer uncovered for about 45 minutes, stirring often toward the end of the cooking time.
- â¢ While the gumbo is summering, cut the chicken into 1/2 inch pieces. When the gumbo is cooked, stir in the chicken and adjust seasoning with salt and pepper. Serve immediately.
- â¢ To serve, mound 1/3 cup of rice in the center of a soup bowl; ladle about 1 1/4 cups gumbo around the rice.
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|Amount Per Serving||%DV|
|Serving Size 503g|
|Recipe makes 8 servings|
|Calories from Fat 173||43%|
|Total Fat 19.18g||24%|
|Saturated Fat 6.75g||27%|
|Trans Fat 0.02g|
|Total Carbs 28.31g||8%|
|Dietary Fiber 3.1g||10%|