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Ingredientes
- 2 lb andouille or possibly smoked sausage sliced 1/4" thick
- 4 lb skinned chicken - (to 6 lbs) cut into 14 pcs Coarse salt to taste Freshly-grnd black pepper to taste
- 1/2 c. vegetable oil
- 1 c. all-purpose flour
- 1/2 c. unsalted butter - (1 stick)
- 1 lrg onion diced, abt 3 c.
- 2 med green bell peppers diced, abt 2 c.
- 3 med celery ribs diced, abt 1 c.
- 12 med garlic cloves pureed, abt 1/4 c.
- 1 sm bunch flat-leaf parsley
- 1/4 c. Worcestershire sauce (Lea & Perrins)
- 2 med scallions, white and most of green thinly sliced, abt 1/2 c. Cooked white rice for serving File pwdr (optional)
Direcciones
- Bring a large pot of water to a boil. Add in sausage, and return to a boil. Remove sausage, and drain, reserving water.
- Mince leaves and stems of the parsley, reserving each separately. Season chicken with salt and pepper. Heat oil in a large, heavy-bottomed stockpot over medium-high heat. Add in chicken in batches, and cook till browned; set aside. Sprinkle flour over oil, add in 2 Tbsp. butter, and cook over medium-high heat, stirring constantly, till dark brown, about 10 min. Don't let the roux burn; if it does overcook, throw away it and start over with fresh oil, butter, and flour. Remove from heat. Cold roux slightly.
- Using a paper towel, remove excess oil from top of roux by laying it flat across the top. Return pot to heat. Add in 6 Tbsp. butter, stirring till melted. Add in onions, and cook till translucent/soft and very tender, about 10 min. Add in peppers, celery, garlic, and parsley stems. Cook, stirring frequently till vegetables are tender, about 10 min more. While whisking, slowly add in 8 c. warm water. Add in chicken and sausage, and bring to a boil. Reduce heat, and simmer for 30 min.
- Skim fat from the top of the reserved pot of sausage boiling water. Add in 4 c. skimmed water, Worcestershire sauce, salt, and pepper to chicken mix. Cover, and cook over low heat till chicken is tender, about 1 hour. Just before serving, add in the scallions and parsley leaves. Taste and adjust for seasoning. Serve over white rice. Sprinkle gumbo with file, if you like.
- This recipe yields 10 to 12 servings.
- Comments: Andouille sausage is a spicy, smoky pork sausage which is often used in gumbo recipes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 10 servings | |
| Calories 786 | |
| Calories from Fat 564 | 72% |
| Total Fat 62.96g | 79% |
| Saturated Fat 19.99g | 80% |
| Trans Fat 0.47g | |
| Cholesterol 182mg | 61% |
| Sodium 743mg | 31% |
| Potassium 632mg | 18% |
| Total Carbs 14.62g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.07g | 1% |
| Protein 38.67g | 62% |
