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

Title: Chicken & Andouille Gumbo
Categories: Pork, Poukltry, Vegetqbles, Herbs, 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 Chicken pieces; bone-in
- skin-on
Peanut 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 + 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 to
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 inch
and turn the heat to medium-high. When the temperature
reads 350°F, 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 ¾ 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 filé
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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