CHICKEN SAUSAGE GUMBO RECIPE

This recipe will teach you how to make Chicken Sausage Gumbo. It is a quick and easy recipe to make. This appetizer recipe is very nourishing and the flavour is fantastic. The combination of chicken, onion, bell pepper, celery, andouille smoked are just some of the ingredients that make this recipe so exceptional.

Chicken Sausage Gumbo Ingredients

salt
1 tsp garlic
1/2 tsp salt
garlic powder
1 1/4 cup flour
cayenne pepper
1/2 tsp garlic powder
7 cups chicken stock
1/2 lb andouille smoked
1/2 tsp cayenne pepper
1 cup onions finely chopped
1 chicken cut into10 pieces
3/4 cup celery finely chopped
1 cup green bell pepper finely chopped

Chicken Sausage Gumbo Method

Cut extra fat from the chicken pieces. Sprinkle each generously on both sides with salt, garlic powder and cayenne, rubbing the spices in after all three have been applied. Let stand at room temperature while you chop the vegetables and heat the oil. Chop the onions, bell pepper and celery then combine in a bowl, and set aside. In a large heavy skillet heat about 1 1/2 inches of oil until very hot. Leave about 1/2 inch of space below the top of the pan so it won't overflow when you add the chicken pieces later. While the oil is heating combine the flour about 1/2 tsp salt, 1/2 tsp garlic powder and 1/2 tsp cayenne in a paper bag. When the oil is almost hot enough add the chicken pieces two at a time and shake until they are well coated. Save about 1/2 cup of the leftover flour. Put the stock in a large kettle and begin heating it to a boil. Fry the chicken until the crust is brown on both sides and the meat is cooked. This takes about 6 minutes a side for light meat, a bit longer for dark. Drain on paper towels. You may have to fry the chicken in two batches.

Pour the hot oil into a glass measuring cup being very careful to leave as many of the browned particles as possible in the pan. Pour about 1/2 cup of the oil back into the pan and discard the rest. Place the pan over high heat. Using a whisk gradually stir in the leftover flour. Cook, whisking constantly until this roux is darkred to brown about 4 minutes. Be very careful not to scorch the mixture or to splash any onto your skin as you stir. Remove from the heat, add the vegetable mixture all at once and stir until the vegetables are all coated. Return the pan to low heat and cook, stirring constantly for about 5 minutes. Check that the stock has reached a boil. Add the vegetable mixture to the stock in spoonfuls stirring with the whisk after each addition. Return to a boil and stir in the andouille and the minced garlic. Simmer uncovered for about 45 minutes. While the gumbo is cooking remove the skin from the chicken pieces and cut off as much meat as you can. Cut the meat into small pieces. When the gumbo is cooked, add the chicken meat. For an appetizer, use about 1 tablespoon of rice and about 3/4 cup of Chicken Sausage Gumbo.

Enjoy your freshly made Chicken Sausage Gumbo!

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