Chicken-Sausage Gumbo Recipe
1 pc. Chicken, sliced in 10 pcs.
1/2 lb. smoked Andouille sausage
7 Cups of Chicken stock
1/2 tsp. Cayenne pepper
1 tsp. Garlic
A dash of salt
1 Cup of finely chopped Onions
3/4 Cup finely chopped Celery
1 1/4 Cup Flour
Powdered garlic
1/2 tsp. Salt
1 Cup finely chopped Green bell pepper
1/2 tsp. powdered garlic
Extra fat from chickens should be cut away and discarded. Sprinkle the pieces of chicken generously with cayenne, powdered garlic and salt then rub them in after all the 3 have been sprinkled on chicken.
Allow to stand in room temp. while chopping vegetables & waiting for oil to heat up.
Chop up celery, bell peppers and onions and mix them together inside a bowl then set it aside. On a big skillet, make sure to heat around 1-1 1/2-inch of oil just until it reaches around 375′ F-400′ F in temperature.
Leave around half an inch of space under the top of pan so that it will not overflow if adding the pieces of chicken later. If there is a deep-fry thermometer, use to measure the hotness of oil.
While oil heats up, mix together /2 tsp. of salt, 1/2 tsp. of cayenne, 1/2 tsp. of powdered garlic and flour inside a paper bag.
Then, when oil reaches its desired hotness, put the pieces of chicken inside the paper bag and shake them up and make sure that chicken is evenly coated then save around half a cup of flour mixture.
Inside a dutch oven or big kettle, add in stock/broth and start to heat it up to a boil. Then, fry up chicken in hot oil until crust has turned brown on each side and chicken has cooked (6 mins. each side). Then, drain them on paper towels. Chicken might be fried in 2 batches.
Pour hot oil into a glass cup for measuring and make sure to leave the brown particles in the pan. Put back around half a cup of oil into the pan then discard all the rest.
Then, place pan on high flame. Using a wire whisk, slowly add in flour mixture that was set aside and continue to cook, whisking always until it has turned into a dark reddish-brown (4 mins.) and be sure to not burn it up.
Take pan out of heat then add in vegetable mix and make sure that vegetables have been coated well. Place the pan again to cook on low flame then stir it consistently for 5 mins.
In the meantime, check to see if stock is already boiling. If it is already boiling, the add in vegetable mixture a spoon at a time then stir constantly as well after each spooned addition.
Return stock to boiling point again and add in sausage and minced garlic then simmer it without a cover for 45 mins. While gumbo cooks, take out skin from pieces of chicken then cut as much of the chicken meat as possible. Then, cut meat in little pcs. (Cubes at around 1/2-inch).
If gumbo has already cooked, then it is time to add in chicken meat. For serving as appetizer, then use 1 tbsp. of cooked rice & around 3/4 cup of gumbo.
