Chicken and Andouille Sausage Gumbo
Ingredients
Seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne
1/2 teaspoon white pepper
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Gumbo
2 cups chicken thigh meat, skin removed, 1-inch pieces
1 cup onion, 1/4 inch dice
1 cup green bell pepper, 1/4 inch dice
3/4 cup celery, 1/4 inch dice
1 1/4 cups all-purpose flour
vegetable oil as needed (11/2 cups)
7 cups chicken stock
1 1/2 cups andouille smoked sausage or any other pure smoked pork sausage such as polish sausage, cut into 1/4 inch cubes
1 teaspoon garlic, minced
salt and black pepper to taste
Directions
Chef: the roux was not dark enough and became too thick; could have been less gummy if the roux was darker and there was less of it. The rice was soft, soaked up the broth; proteins cooked nicely.
Personal/team: there definitely was too much roux in the sauce and it wasn't dark enough. The flavors were nice, but hard to get through the texture.
Lesson Learned: since the vegetables were cooked in the roux, I was afraid it would burn while the vegetables were cooking, but it looks like I should have cooked it more anyway. Also, I should have trusted my instincts and added more liquid to the sauce.
Seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne
1/2 teaspoon white pepper
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Gumbo
2 cups chicken thigh meat, skin removed, 1-inch pieces
1 cup onion, 1/4 inch dice
1 cup green bell pepper, 1/4 inch dice
3/4 cup celery, 1/4 inch dice
1 1/4 cups all-purpose flour
vegetable oil as needed (11/2 cups)
7 cups chicken stock
1 1/2 cups andouille smoked sausage or any other pure smoked pork sausage such as polish sausage, cut into 1/4 inch cubes
1 teaspoon garlic, minced
salt and black pepper to taste
Directions
- Combine the ingredients for the seasoning mixture. Divide in half.
- Toss the chicken with half the seasoning mixture and set aside for 30 minutes.
- Combine the onion, green pepper, and celery in a bowl and set aside.
- Combine half the flour and the remaining seasoning mixture. Toss the chicken with the flour mixture until well coated.
- Heat 1 1/2 inches,oil ina heavy skillet until very hot, 390F.
- Fry the chicken until crust is brown on all sides and meat is cooked. Drain on peper towels.
- Carefully pour the hot oil into a container, leaving as many of the browned particles in the pan as possible. Scrape the pan bottom to loosen any remaining particles.
- Return 1/4 cup hot oil to the pan over high heat. Gradually add the reserved flour. Cook, whisking constantly, until the flour is dark red-brown to black, 3-4 minutes, being careful not to scorch the roux.
- Remove pan from heat and immediately add the vegetables, stirring constantly until the roux stops getting darker. Return to low heat and cook 5 minutes or until vegetables are soft, stirring constantly and scraping the pan bottom well.
- In a separate pot, bring the stock to a boil, then reduce to a simmer.
- Add the roux to the stock a little bit at a time, stirring until dissolved between each addition.
- Bring to a boil. Reduce the heat to a simmer, and add the sausage and garlic. Simmer, uncovered 30 minutes, stirring often as it begins to thicken.
- Add the fried chicken and adjust the seasoning with salt and pepper.
- To serve as a main course, mound a portion of cooked rice in the center of a soup bowl; ladle about 1 1/4 cups gumbo around the rice. For an appetizer, place 1 heaping teaspoon of cooked rice in a cup and ladle about 3/4 cup gumbo on top.
Chef: the roux was not dark enough and became too thick; could have been less gummy if the roux was darker and there was less of it. The rice was soft, soaked up the broth; proteins cooked nicely.
Personal/team: there definitely was too much roux in the sauce and it wasn't dark enough. The flavors were nice, but hard to get through the texture.
Lesson Learned: since the vegetables were cooked in the roux, I was afraid it would burn while the vegetables were cooking, but it looks like I should have cooked it more anyway. Also, I should have trusted my instincts and added more liquid to the sauce.