Tuesday, October 26, 2010

Chicken and Andouille Gumbo



This dish might look like a whole lot of brown, but don’t overlook it because it is another favorite of mine. There are so many versions of gumbo out there. A lot of recipes include shrimp or crawfish, but I happen to prefer gumbo without the shrimp. I am also a fan of the okra in this version. The recipe is all about quick and easy. The roux is a rather quick and the recipe also calls for purchasing packages of ready to serve Cajun rice. Not everyone prefers to take shortcuts with rice, so if you have a favorite Cajun rice recipe or your grocery store doesn’t carry the rice, it could easily be substituted. The andouille sausage and the Cajun rice together offer you a little slice of Cajun comfort food and a good recipe to have on hand this Fall.

Chicken and Andouille Gumbo

Printer Friendly Version

To Make Gumbo:

1/2 cup peanut oil (or vegetable oil)

1/2 cup all purpose flour

1 cup chopped sweet onion

1 cup chopped green bell pepper

1 cup chopped celery

1 1/2 to 3 tablespoons Cajun seasoning

2 teaspoons minced garlic

3 (14 oz) cans chicken broth

1/2 pound andouille sausage, cut into 1/4 inch slices

4 cups cooked chicken

For the Okra Pilau:

3 bacon slices

1 large sweet onion, chopped

1 (16 oz) package frozen sliced okra, thawed

2 (8.5 oz) packages ready-to-serve Cajun-style rice

To Make the Gumbo:

Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5 minutes or until flour is chocolate colored. (Do not burn mixture).

Reduce heat to medium. Stir in onion, bell pepper, celery, cajun seasoning, and garlic stirring constantly for 3 minutes. Gradually stir in chicken broth and sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.

Meanwhile, prepare okra pilau. Stir chicken into gumbo; cook, stirring occasionally, 5 minutes. Serve with okra pilau.

To Make the Okra Pilau:

Cook bacon in a large skillet over medium-high heat 5 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.

Sauce onion and okra in a hot drippings over medium-high heat 6 to 8 minutes or until tender.

Prepare rice according to package directions. Stir rice and crumbled bacon into okra mixture in skillet.

Source: MyRecipes.com

One Year Ago Today: Baked Bars

No comments: