CHICKEN AND ANDOUILLE SMOKED SAUSAGE GUMBO (CREOLE STEW)
Steps:
- In a bowl, combine the onions, bell peppers, okra and celery; set aside.
- Combine all but 1/2 cup of the flour, the salt, garlic powder, and red pepper in a plastic bag, add the chicken pieces and shake until chicken is well coated. In large heavy skillet heat 1 1/2-inches of oil until very hot (375 degrees F.) Fry the chicken until the crust is brown on both sides and meat is cooked, about 5 to 8 minutes per side; drain on paper towels.
- Remove the pan from the heat and pour the hot oil into a cup, leaving as many brown particles in the pan as possible. Scrape the bottom of the pan with a wooden spoon to loosen any stuck particles, then return 1/2 cup of the hot oil to the pan. Place the pan over high heat. Using a long handled whisk, gradually stir in remaining flour. Cook, whisking constantly, until a roux is formed and is a dark red-brown. Remove from heat and add the reserved vegetable mixture, stirring constantly until the roux stops getting darker. Return to a low heat and cook until the vegetables are soft.
- In a separate large pot, bring the chicken stock to a boil. Add the roux by spoonfuls to the boiling stock, stirring between each addition. Reduce to a simmer and add the andouille and remaining ingredients, except file powder. Simmer for 45 minutes. While gumbo is simmering, bone the cooked chicken and cut meat into 1/2-inch dice. Add to the gumbo. Add file powder 5 minutes before serving and continue to simmer for 5 minutes.
- Serve gumbo on a mound of cooked rice.
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Gadesh Bhujel
[email protected]This gumbo is the perfect comfort food for a cold winter day.
N Lite
[email protected]I'm going to make this gumbo for my next party.
Eduard Mihalascu
[email protected]This gumbo looks delicious!
Syed Ali kazmi Azadari Network
[email protected]I can't wait to try this gumbo!
Nico Scheepers
[email protected]Thanks for sharing this recipe!
ammad ali
[email protected]This gumbo is a keeper!
Aiden Benoit
[email protected]I'll definitely be making this gumbo again!
Thomas Reown
[email protected]Overall, this is a solid gumbo recipe. It's easy to make and it tastes great.
Levert Booysen
[email protected]The gumbo was good, but it didn't wow me. I've had better.
jayaram Biswakarma
[email protected]I found this gumbo to be a bit bland. I had to add extra seasonings to taste.
Dennis Odoyo
[email protected]This gumbo is a bit spicy for my taste, but I still enjoyed it. Next time I'll use less cayenne pepper.
Lata Lata
[email protected]I wasn't sure about the andouille sausage, but it really added a nice spice to the gumbo.
Ta annabi Rahama
[email protected]I used shrimp instead of chicken and it turned out great! This recipe is really versatile.
Banana Ballons
[email protected]The instructions were clear and easy to follow. Even a beginner cook could make this gumbo.
Ian Gartland
[email protected]I love that this recipe uses both chicken and sausage. It gives the gumbo a really rich flavor.
Antolotov
[email protected]This gumbo is so easy to make, and it's always a crowd-pleaser.
Rihan Vai
[email protected]I'm not a huge fan of gumbo, but this recipe changed my mind! The combination of chicken, sausage, and vegetables was perfect.
Carole Davis
[email protected]This gumbo was a hit at my last potluck! Everyone raved about the flavor and how tender the chicken and sausage were.