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Receta Chicken And Andouille Sausage Gumbo
by Global Cookbook

Chicken And Andouille Sausage Gumbo
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  Raciónes: 8

Ingredientes

  • 8 x Boneless chicken breasts
  • 1 1/2 c. All-purpose flour
  • 1 c. Lard
  • 2 c. Minced onion
  • 1 c. Minced green pepper
  • 1 c. Minced celery
  • 3 quart Poultry stock
  • 1 lb Andouille sausage
  • 1 1/2 tsp Chopped garlic Salt Black pepper Cayenne (red) pepper
  • 2 c. Sliced fresh okra
  • 1 c. Sliced green onions
  • 1/2 c. Chopped flat leaf parsley
  • 5 c. Warm cooked rice
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Red pepper
  • 1/2 tsp White pepper
  • 1/2 tsp Paprika
  • 1/2 tsp Onion pwdr
  • 1/2 tsp Garlic pwdr

Direcciones

  1. Prepare seasoning mix. Remove skin from the 8 boneless chicken-breast HALVES. Cut chicken into bite sized pcs. Place pcs on a baking sheet; sprinkle liberally with seasoning. Let stand at room temperature 30 min. Place flour in a plastic bag; add in seasoned chicken, shaking to coat all pcs thoroughly. Remove chicken; shake in a colander to remove all excess flour, reserving flour. Heat 1 c. lard in a large soup pot or possibly Dutch oven over medium high heat. When very warm, add in chicken in batches; stir till browned and crisp on all sides. Remove from heat. Remove chicken with a slotted spoon; set aside. Loosen any browned bits from the bottom of pan; strain fat to remove particles. Add in sufficient lard to straiZ equal 1 c.. Add in fat back to pot over medium-low heat.
  2. Add in reserved flour; whisk till a smooth mahogany-colored roux, about 45 min. Remove from heat; add in onion, bell pepper and celery at once; stir to blend and prevent browning. Cook till vegetabloes are wilted and onion is transparent.*SLOWLY* stir in stock; stir till combined before adding more. When all stock has been added, bring to a full boil. Reduce heat; add in sausage, garlic, salt, black pepper and cayenne. Add in browned chicken; simmer 25 min, stirring often. Add in okra; cook 20 min. Remove from heat; stir in green onions and parsley. To serve, place 1/2 c. rice in each soup plate. Spoon gumbo over rice.
  3. Makes 8 to 10 servings. To prepareseasoning mix, in a small bowl, combine all ingredients.