1/2 pounds andouille sausage cut up into 1/4 inch cubes
Instructions
Remove excess fat from the chicken pieces. Rub a generous amount of salt, garlic powder,and red pepper on both sides of each piece, make sure each is evenly covered. Let stand 30 minutes.
In a medium size bowl, combine the onions, bell pepper and celery and set aside. Combine the flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, 1/2 teaspoon red pepper place into a plastic bag. Add chicken pieces and shake until chicken is well coated. Reserve 1/2 cup of flour.
In a large heavy skillet heat 1 1/2 inch of oil until very hot (375 to 400). Fry the chicken until crust is brown on both sides and meat is cooked, about 5 to 8 minutes per side, drain on paper towel. Pour the hot oil into a cup leaving as many of the brown particles as possible. Return 1/2 cup of the hot oil to the pan. Place a pan over hign heat, add flour, the reserved 1/2 cup of flour. Cook, whisking, until dark red/brown or black. Remove from heat and add the reserved vegetable mixture. Stir until the roux stops getting darker. Return the pan to low heat and cook, stirring until vegetables are soft.
Place the stock in a 5 quart saucepan, bring to a boil. Add the roux mixture and stir until dissolved. Return to a boil . Reduce heat to a simmer and stir in the andouille and minced garlic. Simmer uncovered abour 45 minutes. Add the chicken that has been boned and cut into 1/2 inch cubes and adjust seasoning with salt and pepper.
Originally Submitted
3/13/2009
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