Andouille Sausage and Smoked Chicken Gumbo
Source of Recipe
Southern Living
Recipe Introduction
"A seasonal favorite, create a taste of New Orleans with a classic chicken and sausage gumbo that�s perfect for parties and tailgating weekends. This recipe calls for andouille sausage and versatile rotisserie chicken. But if you can�t find andouille sausage, any smoked sausage or kielbasa will do. Here, we added a trio of ingredients typical of Cajun cuisine�bell peppers, celery, and onions�that when blended together form a flavorful and spicy backdrop to this signature Louisiana dish. Perhaps the most delicious and simplest of gumbo combinations, it�s a full-bodied stew with a seasoned roux-based sauce. There�s no mystery to making a roux; you just have to take it to the point of almost burning before it�s just right. This simple and rustic gumbo is also a great make-ahead dish. Just warm it up and eat as is, or ladle it over plain white rice for a delicious meal that�s quite easy to put together."
List of Ingredients
◦ ⅔ cup butter, divided
◦ � pound andouille sausage, halved lengthwise and cut into �-inch-thick slices
◦ � cup all-purpose flour
◦ 1 green bell pepper, finely chopped
◦ 1 large onion, finely chopped
◦ 3 celery ribs, finely chopped
◦ 4 cloves garlic, minced
◦ 1 tsp salt
◦ 1 tsp freshly ground black pepper
◦ 4 cups chicken broth
◦ 1 (14.5-ounce) can diced tomatoes
◦ 1 tsp dried oregano
◦ 1 tsp dried thyme
◦ 2 bay leaves
◦ 2� cups shredded chicken from rotisserie chicken
◦ Garnish: sliced green onions
Recipe
Melt 1 tablespoon butter in a Dutch oven over medium. Cook sausage 6 minutes or until browned; remove sausage with a slotted spoon, and drain on paper towels, reserving drippings in Dutch oven. Add remaining butter to Dutch oven. Gradually whisk in flour; cook, whisking constantly, until flour is a milk chocolate color (about 25 minutes).
Stir in green bell pepper and next 5 ingredients; cook, stirring constantly, 15 minutes or until vegetables are tender. Gradually add broth, stirring until combined. Add tomatoes, oregano, thyme, and bay leaves. Bring to a light boil; reduce heat to low, and simmer, stirring occasionally, 30 minutes or until slightly thickened.
Return sausage to pan; simmer, stirring occasionally, 15 minutes. Stir in chicken. Remove and discard bay leaves before serving.
Serves 6
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