Wednesday, February 26, 2014

Chicken Andouille Sausage Gumbo

Ingredients for your shopping list ahead of Mardi Gras on Tuesday, March 4: all-natural chickens at Whole Foods, Andouille sausage at Dai Due and Stuffed Cajun Meat Market. Fresh, organic vegetables from your favorite vendors.And King Cake from Sweetish Hill.

Ingredients

1 tablespoon plus 1/2 cup vegetable oil
1 pound andouille sausage, cut crosswise 1/2-inch thick pieces
3 - 4 pound chicken, cut up and skinned
1 tablespoon Cajun seasoning
1 cup all-purpose flour
2 medium onions, chopped (2 cups)
3 ribs celery, chopped (1 cup)
1 bell pepper, chopped
1 teaspoon salt
1/4 teaspoon cayenne
3 bay leaves
9 cups chicken stock or bouillon
1 bunch chopped green onions, 1/2 cup
2 tablespoons minced parsley
1 tablespoon file powder
White or brown rice
Louisiana hot sauce

Preparation

1. In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Saute' sausage until well browned. Remove with a slotted spoon, drain on paper towels and set aside.

2. Season the chicken with the Cajun season and brown on all sides in the sausage drippings left in the pan. Remove the chicken from the pan and set aside until ready to use.

Make or reheat a dark-brown roux

When hot, add onions, celery and bell peppers to the roux and cook, stirring until the vegetables wilt. Add the browned sausage, salt, cayenne and bay leaves, stir to mix well for about 2 minutes. Continuing to stir, slowly add the chicken stock until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered for about 1 hour, stirring occasionally.

Add the reserved chicken to the pot and simmer for 1-1/2 hours, skimming off any fat that rises to the surface.

Remove the pot from the heat. Using a slotted spoon, remove the chicken from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve with a garnish of green onion tops and hot sauce on the side.

~Recipe from Emeril Lagasse






If you're pressed for time,  Savoie's Real Cajun Roux works. Light or dark mixtures are available at Stuffed Cajun Meat Market and online.
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