Chicken and Andouille Gumbo

Chicken and Andouille Gumbo

INGREDIENTS
5 tablespoons vegetable oil, divided
1/2 pound andouille or other smoked sausage, cut into 1/4-inch cubes
1 (2 1/2- to 3-pound) chicken, cut up
1 1/2 quarts water
1/3 cup all-purpose flour
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
2 cloves garlic, minced
2 bay leaves
1/2 teaspoon dried thyme
2 teaspoons TABASCO® brand Original Red Sauce
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup chopped green onion
2 tablespoons chopped fresh parsley
Hot cooked rice

PREPARATION
Heat 2 tablespoons of the oil in a heavy Dutch oven over medium-high heat; add sausage and cook until browned, about 7 minutes. Remove with slotted spoon and set aside. Add chicken pieces to pot and cook until golden brown, about 10 minutes, turning occasionally. Add water and bring to a boil; cover, reduce heat to simmer, and cook until chicken is tender, about 30 minutes. Remove chicken from pot and cool slightly. Remove meat from bones, discarding skin and bones; cut meat into 1/2-inch cubes and set aside.
In a skillet over medium heat, mix remaining 3 tablespoons oil with flour and cook, stirring constantly, until roux turns dark brown, about 30 minutes. Add onion, celery, green pepper, and garlic and cook 10 minutes or until vegetables are tender; add mixture to Dutch oven along with bay leaves, thyme, TABASCO® Sauce, salt, and pepper. Bring to a boil, reduce heat, and simmer uncovered for 45 minutes. Add chicken and sausage and simmer 15 minutes longer.
Remove from heat and stir in green onion and parsley; adjust seasoning if needed. 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.
Makes 8 servings.
From THE TABASCO® COOKBOOK ©1993 by Paul McIlhenny with Barbara Hunter. Used by permission of Clarkson Potter Publishers.

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