Chicken Andouille Gumbo
Grrrrrgh!
Course : Gumbo
From: HungryMonster.com
Serves: 6
 

Ingredients:

3 pounds chicken thigh
3 teaspoons salt
1 tablespoons garlic powder
1 tablespoons cayenne
1 cup onion
1 cup green bell pepper
3/4 cup celery
1 cup flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
2 tablespoons peanut oil
7 cups chicken stock
1/4 pound andouille
1 tablespoons garlic
3 pounds chicken thigh
3 teaspoons salt
1 tablespoons garlic powder
1 tablespoons cayenne
1 cup onion
1 cup green bell pepper
3/4 cup celery
1 cup flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1 tablespoons peanut oil
7 cups chicken stock
1/4 pound andouille
1 tablespoons garlic
 

Preparation:

Rub chicken with 1 tablespoon each salt, garlic powder, and cayenne cover and let stand for 30 minutes combine onions, celery, and bell peppers, set aside combine flour and remaining seasonings in a plastic bag add chicken and shake to coat well remove from bag, reserve 1/2 cup flour mixture heat oil to 400 degrees add chicken and fry for 8 minutes on each side drain on paper towels pour off all but 1/2 cup of fat scrape pan to loosen particles heat pan over a high flame whisk in reserved flour mixture heat and whisk for 3-4 minutes, until mixture is red-brown to black remove from heat, stir in vegetables stir until roux stops darkening heat and stir over a low flame for 5 minutes, until tender heat stock to a boil, in a dutch oven stir in roux, 1 tablespoon at a time, until dissolved bring to a boil, reduce to a simmer-stir and scrape often add andouille and garlic simmer, uncovered for 45 minutes remove bones from chicken and cut to a 1/2-inch dice add to dutch oven, season to taste serve over hot cooked rice

 

Nutritional Information:

510 Calories (kcal); 28g Total Fat; (51% calories from fat); 35g Protein; 24g Carbohydrate; 151mg Cholesterol; 3901mg Sodium