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Active Time: 25 Minutes
Total Time: 35 Minutes
Yield: Makes 8 servings
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RECIPE INGREDIENTS
| 1 medium yellow onion, finely chopped |
| 1 medium green bell pepper, seeded,
cored and finely chopped |
| 3 medium stalks celery, finely chopped |
| 8 tablespoons vegetable oil |
| 1/2 cup flour |
| 1 pound andouille sausage or kielbasa, cut into 1/2-inch dice |
| 1 to 2 tablespoons "Cajun" or "Creole" seasoning, optional |
| 4 cups unsalted chicken stock |
| 2 tablespoons worcestershire sauce |
| 1 cup chopped canned tomatoes |
| Two 15 1/2-ounce cans pink or small kidney beans, drained |
| 1 pound boneless, skinless chicken, cut into 3/4-inch cubes |
| 2 tablespoons or more to taste, hot sauce, optional |
| 1 cup sour cream, optional |
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DIRECTIONS
Combine the onion, bell pepper and celery, then remove 1/2 cup of the mixture and set aside for later.
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TO MAKE THE BROWN ROUX: Over high heat in a small heavy saucepot, heat 6 tablespoons of the oil. When hot, add the flour and, with a wooden spoon, over medium heat, stir constantly until the roux turns brown and smells nutty, about 8 to 10 minutes. Remove the pot from the heat and immediately add the reserved 1/2 cup of the vegetable mixture and continue to stir until the roux has cooled down. Transfer the roux, which is very hot, to a mixing bowl.
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In a heavy 4-quart saucepan, over medium heat, heat the remaining 2 tablespoons of oil. Add the remaining vegetable mixture and cook, stirring, for a couple of minutes. Add the andouille sausage, optional "Cajun" or "Creole" seasoning, cover and cook over low heat for about 5 minutes, or until the vegetables are tender, but not brown.
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Over medium heat, add the chicken stock, Worcestershire sauce, tomatoes, beans and the reserved roux and bring the liquid to a simmer. Cook, uncovered, for 5 minutes then add the chicken and cook for 5 minutes longer or until the chicken is completely cooked through. Remove the pot from the heat and add the hot sauce if you like your gumbo hot and/or add the sour cream if you like it rich. Serve over rice.
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Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 8 servings
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| Carbohydrates, Total: |
29g |
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