Chicken And Andouille Gumbo

Recipe Ingredients

1/2 lb	227g / 8oz	Andouille or kielbasa sausage - cut 1/4" cubes
4 tablespoons	60ml	Vegetable oil - divided
1		Chicken - (2 1/2 to 3 lbs) - cut into pieces
1 1/2		Water
1/3 cup	20g / 0.7oz	All-purpose flour
1 cup	62g / 2.2oz	Chopped onion
1 cup	110g / 3.9oz	Chopped celery
1 cup	146g / 5.1oz	Chopped green pepper
2		Garlic cloves - minced
2 tablespoons	30ml	Chopped fresh parsley
2		Bay leaves
1/2 teaspoon	2.5ml	Dried thyme
1 teaspoon	5ml	Tabasco pepper sauce
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/2 cup	31g / 1.1oz	Chopped green onions
		Hot cooked rice

Recipe Instructions

In 3-quart saucepan, over medium-high heat, brown sausage in 2 tablespoons oil, about 7 minutes. Remove with slotted spoon and set aside. Add chicken pieces and cook until golden brown, about 10 minutes, turning occasionally. Add water, cover and cook until chicken is tender, about 30 minutes. Remove chicken, leaving liquid in pan, and when chicken is cool enough to handle, discard skin and bones and dice meat into 1/2-inch cubes.

In skillet, over medium heat, mix remaining 2 tablespoons oil and flour and cook, stirring constantly, until roux turns dark brown, about 30 minutes. Add onion, celery, green pepper, garlic and parsley and cook about 10 minutes or until vegetables are tender. Add vegetables to liquid in saucepan along with bay leaves, thyme, Tabasco sauce, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered, 45 minutes. Add chicken and sausage and simmer another 15 minutes.

Remove pan from heat, add green onions and adjust seasoning. Let gumbo stand 10 to 15 minutes. To serve, mound about 1/3 cup rice in each soup bowl, then ladle about 1 cup gumbo around rice.

This recipe yields 8 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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