CHICKEN-GUMBO(M)         USENET Cookbook         CHICKEN-GUMBO(M)
CHICKEN-SAUSAGE GUMBO
     CHICKEN-GUMBO - Gumbo with chicken and Andouille 
sausage
     This is a recipe that I got originally from Paul 
Prudhomme's
     cookbook, The Louisiana Kitchen. It is a classic 
Louisiana
     dish.  Serve with gumbo-style rice.
INGREDIENTS (serves 5)
     1         chicken, cut into 10 pieces.
               salt
               garlic powder
               cayenne pepper
     1 cup     onions, finely chopped.
     1 cup     green bell pepper, finely chopped.
     3/4 cup   celery, finely chopped.
     1 1/4 cups
               flour
     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 
cubes.
               (See note about this ingredient)
     1 tsp     garlic
PROCEDURE
          (1)  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.
          (2)  Chop the onions, bell pepper and celery, 
combine
               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 
deg. F
               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. Use a deep fry thermometer 
if you
               have one.
          (4)  While the oil is heating, combine the 
flour, 1/2
               tsp salt, 1/2 ts
                garlic powder and 1/2 tsp cayenne in 
a paper bag.
               When the oil is almost hot enough, add 
the chicken
               pieces one or two at a time and shake 
until they
               are well coated.  Save 1/2 cup of the 
leftover
               flour.
          (5)  Put the stock in a large kettle or Dutch 
oven, and
               begin heating it to a boil.
          (6)  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.
          (7)  Pour the hot oil into a glass measuring 
cup, being
               very careful to leave as many of the 
browned par-
               ticles as possible in the pan.  Pour 
1/2 cup of
               the oil back into the pan and discard 
the rest.
          (8)  Place the pan over high heat.  Using 
a whisk, gra-
               dually stir in the leftover flour.  Cook, 
whisking
               constantly, until this roux is dark red-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.
          (9)  Check that the stock has reached a boil. 
 Add the
               vegetable mixture to the stock in spoonfuls, 
stir-
               ring 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.
          (10) 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 
(about
               1/2 inch cubes).  When the gumbo is cooked, 
add
               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 
not soli-
               dify when you chill it.  You should be 
able to
               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 
an appetizer,
               use 1 Tbspof 3/4 cup of gumbo.
NOTES
     Note about Andouille (pronounced an-DOO-ee) sausage: 
 this
     is a uniquely spiced, smoked sausage made mostly 
in Louisi-
     ana.  If you can get some, then use it; it makes 
a substan-
     tial difference to the recipe to use it.  If you 
can't, then
     try the Polish sausage kielbasa as a substitute. 
Do not sub-
     stitute the sausage called "Louisiana Sausage" 
or "Louisiana
     Hot Sausage.'' It's not the same thing.
RATING
     Difficulty: moderate to hard.  Time: 1 hour preparation, 
1
     hour cooking.  Precision: measure the seasonings.
CONTRIBUTOR
     Vicki O'Day
     Hewlett-Packard Laboratories, Palo Alto CA
     hplabs!oday
     From: reid@glacier (Brian Reid)
     Newsgroups: mod.recipes
     Subject: RECIPE: Chicken Korma
     Date: 31 Jan 86 05:17:05 GMT
     Organization: Stanford University, Computer Systems 
Lab
     Approved: reid@glacier.ARPA
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