INGREDIENTS:
Chicken gumbo with andouille sausage is made with a whole chicken bone in and skin on. It also requires one and a half cup of vegetable oil, one and a half cup of all-purpose flour, a cup of diced and seeded green bell pepper, two cups of diced celery, four cups of diced white onions, ten gloves of peeled and crushed garlic, three can of crushed tomatoes and twelve ounces of sliced and quartered andouille sausage. Do not leave the crushed garlic uncovered when you have crushed it; place it in small size but deep a bowl and cover with an aluminum or china wrap. If possible use a china bowl instead of a plastic one because the aim of this operation is to keep the garlic’s sent intact; plastic will “suck up” the essence of crushed garlic. Else, to make chicken gumbo with andouille sausage, you will also need six bay leaves, a tablespoon of Tabasco sauce, a tablespoon of salt, two teaspoon of freshly ground green pepper and cayenne pepper to taste.
DIRECTION:
To begin with, cover your chicken with water on a large pot, salt, let boil and reduce by gently simmering. Turn the chicken often while you will let it be cooked through during forty five minutes. Then, take your chicken out of the pot and reserve the stock. Shred the chicken and toss the bones and shredded skins to the stock. Let the stock gain a tasty chicken flavor by simmering it during fifteen minutes. Meanwhile, take a large soup pot to prepare the roux. Heat the oil over medium heat for two minutes, add the flour and whisk to make it blend. After twenty five minutes you will get a caramel color roux; it will be perfect. Then, do not turn off the stove and add the following to your roux to make them tender: peppers, onions, celery and garlic. After that, add tomatoes, pieces of chicken, andouille sausage, bay leaves, Tabasco sauce, pepper, cayenne and salt then pour I the chicken stock. Take off the chicken bones from the stock before you pour it into the large soup pot. Once again, bring your gumbo to simmer gently with a low heat. After four hours, the gumbo is fully cooked. Serve with cooked white rice; enjoy your chicken gumbo with andouille sausage!
DESCRIPTION:
This recipe of chicken gumbo with andouille sausage is proposed to give sweet warmth during rude winter. You can have it either for lunch or dinner. A tip to keep garlic’s scent intact is given in the ingredient section of this recipe. The correct amount and measure of each ingredient is also given in the ingredient section. At the end of direction section you are proposed to serve this chicken gumbo recipe with cooked white rice. The present recipe is highly detailed to give readers a full guidance and to let all level of cookers the possibility, to realize chicken gumbo with andouille sausage.
