CHICKEN-GUMBO(M) USENET Cookbook CHICKEN-GUMBO(M)
CHICKEN-GUMBO - Gumbo with chicken and Andouille
This is a recipe that I got originally from Paul
cookbook, The Louisiana Kitchen. It is a classic
dish. Serve with gumbo-style rice.
INGREDIENTS (serves 5)
1 chicken, cut into 10 pieces.
1 cup onions, finely chopped.
1 cup green bell pepper, finely chopped.
3/4 cup celery, finely chopped.
1 1/4 cups
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp cayenne pepper
vegetable oil for deep frying
7 cups chicken stock, homemade or canned
1/2 lb Andouille smoked sausage, cut into 1/4-inch
(See note about this ingredient)
1 tsp garlic
(1) Cut extra fat from the chicken pieces.
each generously on both sides with salt,
powder and cayenne, rubbing the spices
all three have been applied. Let stand
temperature while you chop the vegetables
(2) Chop the onions, bell pepper and celery,
in a bowl, and set aside.
(3) In a large, heavy skillet, heat 1 to
1 1/2 inches
of oil until very hot 375 deg. F to 400
Leave about 1/2 inch of space below the
top of the
pan, so it won't overflow when you add
pieces later. Use a deep fry thermometer
(4) While the oil is heating, combine the
tsp salt, 1/2 ts
garlic powder and 1/2 tsp cayenne in
a paper bag.
When the oil is almost hot enough, add
pieces one or two at a time and shake
are well coated. Save 1/2 cup of the
(5) Put the stock in a large kettle or Dutch
begin heating it to a boil.
(6) Fry the chicken until the crust is brown
sides and the meat is cooked. This takes
minutes a side for light meat, a bit
dark. Drain on paper towels. You may
have to fry
the chicken in two batches.
(7) Pour the hot oil into a glass measuring
very careful to leave as many of the
ticles as possible in the pan. Pour
1/2 cup of
the oil back into the pan and discard
(8) Place the pan over high heat. Using
a whisk, gra-
dually stir in the leftover flour. Cook,
constantly, until this roux is dark red-brown
(about 4 minutes). Be very careful not
the mixture, or to splash any onto your
you stir. Remove from the heat, add
mixture all at once and stir until the
are all coated. Return the pan to low
cook, stirring constantly, for about
(9) Check that the stock has reached a boil.
vegetable mixture to the stock in spoonfuls,
ring with the whisk after each addition.
to a boil and stir in the andouille and
garlic. Simmer uncovered for about 45
(10) While the gumbo is cooking, remove the
the chicken pieces, and cut off as much
you can. Cut the meat into small pieces
1/2 inch cubes). When the gumbo is cooked,
the chicken meat.
(11) The original recipe did not call for
this, but I
take time to spoon off the fat from the
top of the
gumbo. This is mostly oil, which does
dify when you chill it. You should be
take off at least 1/2 cup.
(12) To serve as a main course, mound 1/2
cup of cooked
gumbo-style rice in a soup bowl, and
ladle about 1
1/4 cups gumbo around the rice. For
use 1 Tbspof 3/4 cup of gumbo.
Note about Andouille (pronounced an-DOO-ee) sausage:
is a uniquely spiced, smoked sausage made mostly
ana. If you can get some, then use it; it makes
tial difference to the recipe to use it. If you
try the Polish sausage kielbasa as a substitute.
Do not sub-
stitute the sausage called "Louisiana Sausage"
Hot Sausage.'' It's not the same thing.
Difficulty: moderate to hard. Time: 1 hour preparation,
hour cooking. Precision: measure the seasonings.
Hewlett-Packard Laboratories, Palo Alto CA
From: reid@glacier (Brian Reid)
Subject: RECIPE: Chicken Korma
Date: 31 Jan 86 05:17:05 GMT
Organization: Stanford University, Computer Systems
Copyright (C) 1986 USENET Community
Permission to copy without fee all or part of this
material is granted
provided that the copies are not made or distributed
for direct commercial
advantage, the USENET copyright notice and the
title of the newsgroup and
its date appear, and notice is given that copying
is by permission of
the USENET Community Trust or the original contributor.