MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken & Andouille Sausage Gumbo
Categories: Poultry, Pork, Herbs, Vegetables, Chilies
Yield: 11 servings

1 lb Andouille sausage; in 1/4"
- half-moons
3 c A-P flour; divided
3 tb Cajun seasoning; divided
3 lb Bone-in skin-on chicken
- pieces
Oil; for frying
2 tb Olive oil
4 c Coarse chopped yellow
- onions; divided
3 c Coarse chopped celery;
- divided
2 c Coarse chopped seeded bell
- pepper; divided
2 Bay leaves
3 tb File powder
1 tb Plus 1 ts kosher salt
1/2 ts Fresh ground black pepper
1/4 ts Cayenne pepper
1/4 ts Dried thyme
1/4 ts Ground white pepper
3 cl Garlic; fine chopped
12 c Chicken stock
Steamed white rice; to
- serve

Position a rack in the center of the oven and set @ 350ºF/175ºC.

On a foil-lined baking sheet, spread the sausage in an even layer and
bake until the edges are browned, 35 - 40 minutes. Set aside and turn
off the oven.

Meanwhile, in a shallow dish or pie plate, whisk together 2 cups of
the flour and 1 tablespoon of the Cajun seasoning. Sprinkle the
chicken all over with the remaining Cajun seasoning. Dredge each
piece in the seasoned flour and transfer to a plate beside the stove.

Into a large pot or Dutch oven fitted with a deep-fry thermometer,
pour the peanut oil to a depth of 1/2" and turn the heat to
medium-high. When the temperature reads 350ºF/175ºC, working in
batches, fry the chicken, turning once, until browned and crisp,
about 10 minutes total. Transfer to a paper-towel-lined baking sheet.
Position a cheesecloth-lined fine-mesh strainer over a heatproof
measuring cup, then carefully strain the peanut oil. Wipe out the pot
and return it to the stove.

MAKE THE ROUX: Into the pot, pour 1/2 cup plus 2 tablespoons of the
reserved peanut oil (save the rest for another use) and turn the heat
to medium-high. When it's hot and shimmering, gradually whisk in the
remaining flour and cook, whisking continuously, until the roux is
butterscotch-colored, 2 - 3 minutes. Turn the heat to medium and
continue to cook, whisking continuously, until the roux is reddish
brown, 15 - 20 minutes more. Scrape the roux into a heatproof bowl,
wipe out the pot, and return it to the stove.

To the empty pot, add the olive oil, 3 cups of the onion, 2 cups of
the celery, 1 1/2 cups of the bell pepper, and the bay leaves. Turn
the heat to medium-high and cook, stirring occasionally, until the
vegetables are lightly browned, 10 - 12 minutes. Turn the heat to
medium and add the remaining onion, celery, and bell pepper and cook,
stirring occasionally, for 3 minutes more. Turn the heat to low and
add the filé, salt, cayenne, black pepper, thyme, white pepper, and
garlic and cook, stirring continuously, until the file' dissolves
into a smooth paste, 3 - 4 minutes. Gradually whisk in the chicken
stock and bring to a boil. Add the reserved sausage, then turn the
heat to low and cook, stirring occasionally and skimming any fat that
rises to the surface, until the vegetables are soft and the liquid
has reduced slightly, about 1 hour.

Add the reserved chicken and cook, stirring occasionally, until the
meat is fully cooked, 30 - 35 minutes. Use tongs to transfer the
chicken pieces to a cutting board, and when cool enough to handle,
discard the bones and skin and coarsely chop the meat; set aside.

Bring the liquid to a boil and skim any fat that rises to the surface.
Whisk 2 tablespoons of the roux into the boiling broth. Repeat,
adding the roux spoonful by spoonful, until none remains. Turn the
heat to low and cook, skimming any fat that rises to the surface,
until the gumbo thickens slightly, about 25 minutes. Return the
chopped chicken to the pot and turn the heat to medium. Cook,
stirring gently, until the chicken is heated through, about 5 minutes.

Serve with rice.

By: Frank Brigtsen

Serves: 10 - 12

RECIPE FROM: https://www.saveur.com

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