- Recipes Home
- Interest Groups
Chicken And Andouille Smoked Sausage Gumbo Recipe
|Chicken||4 Pound, cut up (1 Piece, 3 To 4 Pound)|
|Finely chopped onion||1 Cup (16 tbs)|
|Finely chopped green bell pepper||1 Cup (16 tbs)|
|Finely chopped celery||3⁄4 Cup (12 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Basic chicken stock/Water||9 Cup (144 tbs)|
|Andouille smoked sausage/Any other good smoked pure pork sausage such as polish sausage||1⁄2 Pound, cut into 1/4 inch cubes (Preferred)|
|Minced garlic||1 Teaspoon|
|Hot cooked rice||1 Cup (16 tbs) (Preferably Converted)|
Serving size: Complete recipe
Calories 6308 Calories from Fat 3113
% Daily Value*
Total Fat 346 g532.9%
Saturated Fat 98.3 g491.3%
Trans Fat 0 g
Cholesterol 1419 mg
Sodium 6420.9 mg267.5%
Total Carbohydrates 285 g94.9%
Dietary Fiber 11.4 g45.5%
Sugars 51.3 g
Protein 477 g954.1%
Vitamin A 55.4% Vitamin C 215.1%
Calcium 38.9% Iron 167.1%
*Based on a 2000 Calorie diet
Sprinkle 1 tablespoon of the Meat Magic evenly over chicken pieces.
Let stand at room temperature 30 minutes.
Meanwhile, in medium bowl, combine onion, bell peppers and celery; reserve.
Thoroughly combine flour with remaining Meat Magic in plastic bag.
Add chicken and shake until pieces are well coated.
Reserve 1/2 cup of the seasoned flour.
In large skillet (preferably not a nonstick type), heat 1 1/2 inches oil until very hot (375°F to 400°F).
Fry chicken pieces (large pieces and skin side down first) until crust is brown on both sides, 5 to 8 minutes per side; drain on paper towels.
Carefully pour hot oil into glass measuring cup, leaving as many of the browned bits in pan as possible.
Scrape pan bottom with metal whisk to loosen any stuck bits, then return 1/2 cup of hot oil to pan.
Place pan over high heat.
Using long-handled whisk, gradually stir in the reserved 1/2 cup flour to form a roux.
Cook, whisking constantly, until roux is dark red-brown to black in color, 3 to 4 minutes.
Remove from heat and immediately add the reserved vegetable mixture, stirring constantly until roux stops getting darker.
Return pan to low heat and cook until vegetables are soft, about 5 minutes, stirring constantly and scraping pan bottom well.
Place stock in 5 1/2-quart saucepan or large Dutch oven.
Bring to a boil.
Add roux mixture by spoonfuls to boiling stock, stirring until dissolved between additions.
Add chicken pieces and return mixture to a boil, stirring and scraping pan bottom often.
Reduce heat to a simmer and stir in andouille and garlic.
Simmer, uncovered, until chicken is tender,1 1/2 to 2 hours, stirring occasionally and more often toward end of cooking time.
When gumbo is almost cooked, adjust the seasoning if desired with additional Meat Magic.