Wednesday, November 3, 2010

Chicken and Andouille Gumbo Recipe

The weather is getting cooler and its time for a big pot of soup! I made this for company a couple of weeks ago and it was a big hit. Tastes like you made a roux and worked on it all day.... fooled them, didn't I?
If you don't like /can't get andouille sausage (refrig or freezer section near Johnsville brats) substitute any smoked sausage (even turkey sausage). Chop it into pieces and saute for a few minutes until brown. Add it to the soup the last 20 minutes of cooking time.

Chicken and Andouille Sausage Gumbo
1/2 cup all-purpose flour
1 tablespoon vegetable oil
1 link ( 3 1/2 oz.) andouille sausage, finely chopped
3 stalks celery, cut into 1/2 -inch chunks
1 medium onion, cut into 1/2-inch chunks
1 green pepper, cut into 1/2-inch chunks
12 oz. fresh okra, trimmed, sliced 1/2-inch thick (or use frozen sliced okra)
8 cups low- sodium chicken broth
8 skinless chicken thighs (abouy 2 lbs)
1 (28-oz)can plum tomatoes, coarsely chopped with juice (add water to make 2 cups liquid)
2 bay leaves
1 teaspoon Cajun seasoning,optional
1 tablespoon Worcestershire sauce, optional
Hot cooked rice, if desired

Heat a large skillet over medium high heat. Toast flour, stirring with a wooden spoon, for 3 minutes. Reduce heat to medium; cook, stirring until it reaches the color of peanut butter and has a toasted aroma, about 14 minutes. (Adjust heat to prevent burning). Sift through a fine sieve, pressing clumps. Set aside.

Heat oil in a large pot or Dutch oven over medium heat. Cook sausage for 1 minute. Raise heat to high. Add celery, onion, pepper. Cook, stirring occasionally, until slightly soft, about 4 minutes. Add okra; cook for 3 miutes.

Meanwhile, gradually whisk stock into flour; add to pot. Stir in chicken, tomatoes, bay leaves and Creole Seasoning; bring to a boil. Reduce heat to medium; simmer for 1 hour.

Remove from heat; cover to keep warm. Transfer chicken to a plate; let cool for 5 minutes. Remove chicken from bones; shred, and return to soup pot. Discard bones and bay leaves. Stir in Worchestershire sauce. Serve over hot cooked rice, if desired. Yield: 10 cups/ 8 servings.

No comments :

Post a Comment