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Nothing says Cajun like good ol' gumbo! The chicken in this gumbo was breaded in spiced flour, and deep fried before it was diced and cooked in the gumbo.
Category Photography / Miscellaneous
Species Unspecified / Any
Size 1024 x 768px
File Size 304.5 kB
Share and share alike. The Andouille sausage might be hard to come by across the pond, but you can sub it with any smoked pork sausage (like Polish).
Seasoning mix:
1/2 tsp Salt, Black Pepper, Cayenne, White Pepper, Paprika, Onion powder, and Garlic powder.
Gumbo:
2 cups Chicken thigh meat, skinless, 1" dice
1 cup Onion, 1/4" dice
1 cup Green bell pepper, 1/4" dice
3/4 cup Celery, 1/4" dice
1 1/4 cup (5 1/2 oz) AP Flour
Vegetable oil, as needed
1 3/4 qt Chicken stock
1 1/2 cup Andouille sausage, 1/4" dice
1 tsp Garlic, minced
S&P TT (Salt & Pepper To Taste)
1. Combine seasoning ingredients, divide in half.
2. Toss chicken in half of seasoning, let set for 30 mins.
3. Combine other half of seasoning with half the flour, toss chicken to coat, shake off extra.
4. Pan-fry chicken in vegetable oil until browned on all sides, and done (160F internal temp). Drain on paper towels to dry, reserve frying liquid and any bits stuck to the pan.
5. Using 1/4 cup of pan drippings, gradually add remaining half of flour over high heat, whisking constantly to make a roux (pan gravy) until dark red (~3-4 mins). Let cool.
6. Bring Stock to a simmer in a stock pot, gradually add roux to stock until dissolved. Add sausage and garlic. Simmer uncovered ~30 mins, stirring often as it thickens. Add chicken near service, adjust seasoning of S&P. Best served over steamed rice.
Seasoning mix:
1/2 tsp Salt, Black Pepper, Cayenne, White Pepper, Paprika, Onion powder, and Garlic powder.
Gumbo:
2 cups Chicken thigh meat, skinless, 1" dice
1 cup Onion, 1/4" dice
1 cup Green bell pepper, 1/4" dice
3/4 cup Celery, 1/4" dice
1 1/4 cup (5 1/2 oz) AP Flour
Vegetable oil, as needed
1 3/4 qt Chicken stock
1 1/2 cup Andouille sausage, 1/4" dice
1 tsp Garlic, minced
S&P TT (Salt & Pepper To Taste)
1. Combine seasoning ingredients, divide in half.
2. Toss chicken in half of seasoning, let set for 30 mins.
3. Combine other half of seasoning with half the flour, toss chicken to coat, shake off extra.
4. Pan-fry chicken in vegetable oil until browned on all sides, and done (160F internal temp). Drain on paper towels to dry, reserve frying liquid and any bits stuck to the pan.
5. Using 1/4 cup of pan drippings, gradually add remaining half of flour over high heat, whisking constantly to make a roux (pan gravy) until dark red (~3-4 mins). Let cool.
6. Bring Stock to a simmer in a stock pot, gradually add roux to stock until dissolved. Add sausage and garlic. Simmer uncovered ~30 mins, stirring often as it thickens. Add chicken near service, adjust seasoning of S&P. Best served over steamed rice.
Well I am nothing more that a Journalism student specialising in restaurants and food but I am sure when cooking I can find the step. It will be fun and I always enjoy having fun in the kitchen. And we have specialist stores directly for the polish community and their food is fabulous so I am sure the Andouille Sausage with a Polish Kielbasa sausage. I am very looking forward with the making of this meal. Thanks again for this recipe I am going to have alot of fun with this recipe.
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