CHICKEN AND ANDOUILLE SMOKED SAUSAGE GUMBO
Instructions:
- 1 chicken, cut up
- Garlic powder
- Cayenne pepper
- 1 c. chopped onion
- 1 c. chopped bell pepper
- 1 c. chopped celery
- 1 1/4 c. flour
- 1/2 tsp. salt
- 1/2 tsp. cayenne pepper
- Vegetable oil
- 7 c. chicken stock
- 1/2 lb. Andoville sausage or Polish kielbasa in 1/4\" cubes
- 1 tsp. minced garlic
- 2 c. okra (optional)
- Hot cooked rice
- Remove excess fat from chicken pieces.
- Rub on garlic powder and cayenne.
- Let stand 30 minutes.
- In a bowl combine onions, pepper and celery. Set aside.
- Combine flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder and 1/2 teaspoon cayenne in a plastic bag.
- Add chicken pieces and shake.
- Reserve 1/2 cup flour. In a heavy skillet heat 1- inch oil to very hot.
- Fry chicken until brown (5-8 minute side).
- Drain on paper towels. Pour cooled oil into glass measuring cup.
- Scrape pan bottom and return 1/2 cup oil to the pan.
- Place pan over heat; whisk in remaining 1/2 cup flour. Cook; whisk constantly until roux is red brown (3-4 minutes). Don\'t scorch.
- Remove from heat and add vegetables. Cook until vegetables are soft. Scrape pan bottom.
- Place stock in large Dutch oven.
- Bring to boil. Add roux mixture tablespoons at a time.
- Reduce heat to simmer; stir in Andoville sausage and minced garlic. Simmer 45 minutes.
- Bone cooked chicken; cut meat into 1/2 inch chunks. Stir in chicken. As a main course, serve 1/3 cup rice in soup bowl with 1 1/4 cups gumbo.