Emprimir
Correo Electrónico
 Great Mardi Gras recipe! Chicken and Andouille Sausage |
Add a photoMany years ago, Justin Wilson taught my Dad how to cook gumbo. This recipe has a bit of variation. My family has it for Christmas, but it's good anytime.
Ingredientes
- Ingredients
- 1 pound andouille (Cajun) sausage (has to be)
- 4 chicken breast halves or 6 chicken things (skinned) depends on if you like white or dark meat
- 1/4 to 1/3 cup vegetable oil
- 3/4 cup all-purpose flower
- 1 cup chopped onion
- 1/4 cup green onion
- 1/2 cup celery
- hot water, 2 quarts
- mince 2 cloves garlic
- 2 bay leaves
- 2 tsp Creole seasonings
- 1/2 tsp dried thyme
- 1/2 - 1 tsp hot sauce
- 1/2 cup green onions
- 1/4 tsp Sea salt
- cooked rice
- Gumbo fileâ (optional)
Direcciones
- Brown sausage over medium heat. Remove to paper towels, leave drippings in pan.
- Brown chicken in pan. Remove to paper towels, leaving drippings in pan.
- Measure drippings in measuring cup, add enough vegetable oil to measure 1/2 cup. Heat in pan over medium heat until hot. Add flour to hot oil, cook stirring constantly (this is your roux, cook about 30 minutes until it is the color of chocolate). Add onion, green pepper, and celery (celery is optional). Cook until vegetables are tender, stirring often. Gradually sir in water, bring to a boil.
- Return chicken to pan and add garlic, bay leaves, Creole seasoning, dried thyme, and Worcestershire Sauce. Reduce heat, and simmer, uncovered for about an hour.
- Remove chicken and set aside to cool. Return sausage to pan, cook uncovered for 30 minutes. Stir in green onions, and cook uncovered for an additional 30 minutes.
- Add sea salt if desired.
- Bone chicken and cut into bites or strips. (after this step I just put it all in a crock pot, heat and serve over rice and sprinkle on a little Gumbo file)
- OR, Add chicken to gumbo and heat thoroughly.
- Remove bay leaves.
- Serve over hot rice and sprinkle with Gumbo fileâ if desired.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 8 servings | |
| Calories 113 | |
| Calories from Fat 85 | 75% |
| Total Fat 9.64g | 12% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.23g | |
| Cholesterol 11mg | 4% |
| Sodium 107mg | 4% |
| Potassium 111mg | 3% |
| Total Carbs 2.94g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.14g | 1% |
| Protein 4.1g | 7% |
Evaluaciones
07 de Enero de 2012
Real Cajun! If you cannot spend time on the roux, you shouldn't be cooking...Yo he cocinado/probado esta receta
Comentarios
- 09 de Noviembre de 2014We use this for Christmas, and save the ham for New Years Day...
Loading older comments, please wait...
