Saturday, April 25, 2009

Chicken & Andouille Sausage Gumbo

Another great recipe from Cajun-Creole Cooking. This is a delicious gumbo. I don't usually mix up the seasonings for the chicken. I just sprinkle seasoning on the chicken breasts.

8-10 servings

Seasoning for chicken:
1/2 tsp each salt, black pepper, cayenne, paprika, onion powder, garlic powder

8 boneless,skinless chicken breast halves, cut into bite-sized pieces
1 1/2 cups flour

1 cup Crisco
2 cups chopped onion
1 cup chopped green pepper
1 cup chopped celery
3 qts canned chicken broth (I like Progresso the most)
1 lb andouille sausage or kielbasa, cut into bite-sized cubes
1 1/2 tsp minced garlic
salt
black pepper
cayenne
2 cups sliced fresh okra or 1 10 oz pkg frozen
1 cup sliced green onions
1/2 cup minced parsley
5 cups hot cooked rice

Place in a plastic bag and sprinkle liberally with seasoning mix. Add flour and shake chicken. Remove chicken, shaking off excess flour. Reserve flour. Heat crisco in a large dutch oven and brown chicken in batches. Remove chicken and add reserved flour to pan and stir over medium low heat until you have a mahogany colored roux. Remove from heat and add onions, peppers, and celery at once, stirring to blend. Return to heat and cook until vegetables are wilted. Slowly stir in stock, and bring to a boil. Reduce heat; add sausage, garlic, salt, pepper, and cayenne. Add chicken and simmer 25 minutes, stirring often. Add okra & cook 20 minutes. To serve, stir in green onions & parsley & serve over rice in soup bowls.

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