Recipe - Chicken And Andouille Smoked Sausage Gumbo

3 pound Chicken, cut up
Salt
Garlic powder
Ground red pepper (cayenne)
1 cup Onions, finely chopped
1 cup Green bell peppers, finechop
Three fourths cup Celery, finely chopped
1 One fourth cup All purpose flour
One half teaspoon Salt
One half teaspoon Garlic powder
One half teaspoon Ground Red pepper (cayenne)
Vegetable oil for deep fry
7 cup Chicken stock, more or less
One half pound Andouille smoked sausageOR
other good smoked pork
sausage, e.g. Kielbasa.
cut into One fourth inch cubes.
1 teaspoon Minced garlic
Serve over hot rice

Remove excess fat from the chicken pieces. Rub a generous amount of salt,
garlic powder and red pepper on both sides of each piece, making sure each
is evenly covered. Let stand at room temperature for 30 minutes.

Meanwhile, in a medium size bowl combine the onions, bell peppers and
celery; set aside.

Combine the flour, One half teaspoon salt, One half teaspoon garlic powder and 1/2
teaspoon red pepper in a paper or plastic bag. Add the chicken pieces and
shake until chicken is well coated. Reserve One half cup of the flour.

In a large heavy skillet heat 1 One half inches of oil until very hot (375 to
400 degree). Fry the chicken until crust is brown on both sides and meat
is cooked, about 5 to 8 minutes per side; drain on paper towels. Carefully
pour the hot oil into a glass measuring cup, leaving as many of the browned
particles in the pan as possible. Scrape the pan bottom with a metal whisk
to loosen any stuck particles, then return One half cup of the hot oil to the
pan.

Place pan over high heat. Using a long handled metal whisk, gradually stir
in the reserved One half cup flour. Cook, whisking constantly, until roux is
dark red brown to black, about 3 One half to 4 minutes, being careful not to let
it scorch or splash on your skin. Remove from heat and immediately add the
reserved vegetable mixture, stirring constantly until the roux stops
getting darker. Return pan to low heat and cook until vegetabvles are
soft, about 5 minutes, stirring constantly and scraping the pan bottom
well.

Meanwhile, place the stock in a 5 One half quart saucepan or large Dutch oven.
Bring to a boil. Add roux mixture by spoonfuls to the boiling stock,
stirring until dissolved between each addition. Return to a boil, stirring
and scraping pan bottom often. Reduce heat to a simmer and stir in the
andouille and minced garlic. Simmer uncovered for about 45 minutes,
stirring often towards the end of cooking time.

While the gumbo is simmering, bone the cooked chicken and cut the meat into
One half inch dice. When the gumbo is cooked, stir in the chicken and adjust
seasoning with salt and pepper. Serve immediately.

To serve as a main course, mound 1/3 cup cooked rice in the center of a
soup bowl; ladle about 1 One fourth cups gumbo around the rice. For an appetizer,
place 1 heaping teaspoon cooked rice in a cup and ladle Three fourths cup gumbo on
top.

Typed by Dale & Gail Shipp, Columbia Md.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini