Chicken and Andouille Sausage Gumbo
Procedure
Chef Critique - Good flavor, deep roux
My Critique - Absent
Group Critique - Pretty good
- 1 Combine the ingredients for the seasoning mixture. Divide in half.
- 2 Toss the chicken with half the seasoning mixture and set aside for 30 minutes.
- 3 Combine the onion, green pepper, and celery in a bowl and set aside.
- 4 Combine half the flour and the remaining seasoning mixture. Toss the chicken with the flour mixture until well coated.
- 5 Heat 1½ inches (3.8 cm) oil in a heavy skillet until very hot, 390°F (199°C).
- 6 Fry the chicken until crust is brown on all sides and meat is cooked. Drain on paper towels.
- 7 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.
- 8 Return ¼ cup (2 ounces, 56 ml) 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 to 4 minutes, being careful not to scorch the roux.
- 9 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.
- 10 In a separate pot, bring the stock to a boil, then reduce to a simmer.
- 11 Add the roux to the stock a little bit at a time, stirring until dissolved between each addition.
- 12 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.
- 13 Add the fried chicken and adjust the seasoning with salt and pepper.
- 14 To serve as a main course, mound a portion of cooked rice in the center of a soup bowl; ladle about 1¼ cups (10 ounces, 293 ml) gumbo around the rice. For an appetizer, place 1 heaping teaspoon (5 ml) of cooked rice in a cup and ladle about ¾ cup (6 ounces, 178 ml) gumbo on top.
Chef Critique - Good flavor, deep roux
My Critique - Absent
Group Critique - Pretty good