Ingrédients pour Chicken And Andouille Smoked Sausage Gumbo
- Roasting Chickens
- Poultry Seasoning
- Onion
- Green Bell Pepper
- 2 celery stalks, finely chopped
- All Purpose Flour
- Vegetable Oil
- Chicken Stock
- Sausage
- 2 cloves garlic, minced
- Cooked Rice
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Comment préparer Chicken And Andouille Smoked Sausage Gumbo
- Remove excess fat from 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces.
- In a bowl, combine 2 tbsp Poultry Magic seasoning blend (or substitute with garlic powder and Tabasco to taste). Rub generously onto both sides of chicken pieces, ensuring even coverage.
- Let the seasoned chicken sit at room temperature for 30 minutes.
- Meanwhile, prepare the mirepoix: finely chop 1 large onion, 1 green bell pepper, and 2 celery stalks. Combine in a medium bowl.
- In a paper or plastic bag, whisk together 1/2 cup all-purpose flour and 1 tablespoon of Poultry Magic seasoning blend (or substitute).
- Add the chicken to the bag and shake until all pieces are evenly coated with the flour mixture.
- Reserve 1/2 cup of the flour mixture.
- Heat 1 inch of vegetable oil (about 1 cup) in a large, heavy-bottomed skillet over medium-high heat until very hot.
- Fry the chicken pieces until golden brown and crispy on both sides, about 5-8 minutes per side. Remove and drain on paper towels.
- Carefully pour the hot oil into a heatproof measuring cup, leaving as many browned bits as possible in the skillet.
- Scrape the bottom of the pan with a whisk or spatula to loosen any stuck particles. Return 1/2 cup of the hot oil to the pan.
- Place the skillet over medium heat. Gradually whisk in the reserved 1/2 cup of flour mixture, constantly whisking to prevent lumps.
- Cook the roux, whisking constantly, until a dark reddish-brown color (almost black), about 3-4 minutes. Be careful not to burn it!
- Remove from heat and immediately stir in the mirepoix (onion, bell pepper, and celery mixture), whisking constantly until the roux stops darkening.
- Return the pan to low heat and cook, stirring frequently, until the vegetables are tender, about 5 minutes.
- In a large pot or Dutch oven, bring 6 cups of chicken stock to a boil.
- Gradually add the roux mixture to the boiling stock, a spoonful at a time, stirring constantly until each addition is fully incorporated.
- Add the fried chicken pieces and 1 lb Andouille sausage, sliced into 1/2-inch thick rounds, and 2 cloves minced garlic to the pot.
- Bring the gumbo back to a boil, then reduce heat to low and simmer uncovered for 1-2 hours, or until the chicken is very tender, stirring occasionally.
- Season with additional Poultry Magic (or substitute) if needed, towards the end of cooking time.
- Serve hot! Enjoy!
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
25g
Fat
57g
Carbs
29g
