Ingredients: |
Ingredients: 1 small (2- to 3-pound) chicken, or half of a large broiler (5- to 6-pound) chicken, cut up
1 1/2 teaspoon salt, divided
1 teaspoon garlic powder, divided
1 teaspoon ground red pepper (preferably cayenne), divided
1 cup finely chopped onions
3/4 cup finely chopped celery
1 cup finely chopped green bell pepper (preferably)
1 1/4 cup flour
Vegetable oil for deep frying
1/2 pound andouille sausage, or any good pork sausage (such as Polish kielbasa), cut into 1/4-inch cubes
About 7 cups chicken broth
1 teaspoon minced garlic
Salt and pepper to taste
Cooked rice for serving
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Directions: |
Directions:Remove excess fat from the chicken pieces. Sprinkle 1 teaspoon salt and 1/2 teaspoon each garlic powder and red pepper, rubbing the seasoning over both sides of each piece; set aside for 30 minutes.
Meanwhile, combine the onions, bell peppers and celery in a bowl.
Heat oil in a skillet for deep frying until hot.
Combine the flour, remaining 1/2 teaspoon each salt, garlic powder and red pepper in a paper or plastic bag. Add the chicken pieces and shake until the chicken is well coated. Reserve 1/2 cup of the flour mixture.
In a large, heavy skillet, heat 1 1/2 inches of oil until very hot; fry the chicken until the brown on both sides and meat is cooked, about 5-8 minutes per side; remove and drain on paper towels. Carefully pour the oil into a glass measuring cup, leaving as many of browned particles as possible. Scrape the pan bottom with metal whisk.
Place the pan over high heat. Using a long-handled metal whisk, gradually stir in the reserved flour; cook, whisking constantly until the roux is red-brown, 3-4 minutes. Remove from heat and immediately add the vegetables, stirring constantly. Return the pan to low heat and cook until the vegetables are soft, about 5 minutes, stirring constantly and scraping the pan bottom well.
Meanwhile, heat chicken broth in large Dutch oven. Add the roux by the spoonful, stirring until dissolved between each addition. Bring to boil until chicken is cooked through (about 45 minutes). Brown sausage slices in same skillet; add minced garlic and cook briefly; add sausage and vegetables to broth pot.
Remove chicken, debone and return meat to pot; stir to combine.
Adjust seasonings with salt and pepper.
Serve gumbo over cooked rice. |
This recipe for Chicken AND Andouille Smoked Sausage Gumbo is from