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| Chicken and Andouille Gumbo! |
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| A Cajun Delight! |
| Jaoledia |
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| Place the chicken stock in a large pot on a back burner. Start to heat on a low heat. In a heavy skillet place the oil and flour and start saut�ing this until a nice dark roux has been achieved. When the roux has progressed to the dark chocolate stage (about forty-five to fifty minutes), turn off the heat and add the onions, bell pepper and celery, stirring vigorously all the while. This process will help cool down the roux some, while saut�ing the vegetables. Continue to stir the roux, and after a few minutes add your chopped scallions and parsley. Once the onions are nearly transparent, add the minced garlic to the roux. Start blending in the hot stock, perhaps a cup at a time. Let each addition of stock be absorbed into the roux before adding more. After thick gravy is formed, add the roux to the chicken stock, mixing well with a whisk. Once you've added all the roux to the stock, you've got the base for your gumbo. Reduce the heat to a simmer and let the gumbo pot more or less take care of itself, just giving it the occasional stir. Add can of beans and chopped olives to the stock. Brown the Andouille sausage slices in a little oil before adding to the gumbo pot. Cut the chicken into bite-sized pieces and sprinkle with garlic powder, black pepper, cayenne pepper and paprika. Start heating the oil in which you will fry the chicken pieces. You will want the oil to be quite hot. The chicken pieces should sit at room temperature for a while to let them absorb the flavor of the spices. Next shake the chicken pieces with flour in a large plastic bag, and then shake off excess flour in a colander or large strainer. Fry the chicken pieces in batches so that the oil doesn't cool off too much. Use a slotted spoon to remove the fried chicken pieces from the oil, and set aside. Once the last batch is done, add all of the fried chicken to the gumbo pot. Cook for about 40 minutes over a medium heat. Serve with hot white rice. |
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| Chicken and Andouille Gumbo 1-cup all-purpose flour � cup oil 2 lbs. boneless chicken breast 1 lb. Andouille or smoked sausage, sliced 2 to 3 cups chopped onion 1 cup chopped scallions (green onions) 1 cup chopped bell pepper � cup chopped celery � cup chopped fresh parsley 4 to 6 garlic cloves, minced 3 quarts poultry stock 1 can Red Kidney Beans (rinse before adding) 1 cup chopped black olives (rinse before adding) Salt and black pepper to taste Louisiana hot sauce to taste Seasonings for chicken: garlic powder, black pepper, cayenne pepper and paprika Oil for frying the chicken Fil� powder |
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