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Receta One Great Gumbo With Chicken And Andouille Sausage
by Global Cookbook

One Great Gumbo With Chicken And Andouille Sausage
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Ingredientes

  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 1 lb chicken breast tenders diced
  • 1 lb boneless skinless chicken thighs diced
  •     (or possibly double the amount of white meat)
  •     Coarse salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 tsp poultry seasoning
  • 1 1/2 lb andouille sausage casings removed,
  •     and diced
  • 3 Tbsp. unsalted butter
  • 4 x celery ribs from heart of bunch minced
  • 2 x green bell peppers seeded, diced
  • 1 lrg onion peeled, minced
  • 2 x fresh or possibly dry bay leaves
  • 2 Tbsp. warm cayenne pepper sauce - (to 1/4 c.)
  •     (for mild to moderate heat)
  • 1/4 c. all-purpose flour
  • 1 quart chicken stock or possibly broth
  • 3 c. minced fresh or possibly defrosted frzn okra
  • 1 can crushed tomatoes - (28 ounce)
  • 1 can diced tomatoes - (14 ounce) in puree
  • 3 Tbsp. minced fresh thyme leaves
  • 8 x scallions thinly sliced
  •     on an angle
  • 2 1/2 c. white enriched rice prepared to
  • 1 pkt directions

Direcciones

  1. Preheat a large heavy bottomed pot over medium-high heat. Add in 1 Tbsp. oil, 1 turn of the pan, and 1 lb. of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or possibly 3 min.
  2. Chop your veggies while it's working. Add in half the andouille to the pan and cook another 1 to 2 min. Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go.
  3. Return pan to heat and add in butter. When the butter melts, add in minced celery, peppers, onion and bay. Season with salt, pepper and warm sauce. Cook 3 to 5 min to begin to soften veggies. Add in flour and cook for 2 min. Slowly stir in the broth and bring liquid up to a boil.
  4. Add in okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, reduce to simmer. Simmer for 5 min to combine flavors and adjust your seasonings.
  5. Serve gumbo with minced thyme and scallions to garnish. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop. Enjoy!
  6. This recipe yields 8 to 10 servings.