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gumbo Ya Ya 1 (5 Pound) Roasting Chicken , Cut Up
salt
cayenne Pepper
garlic Powder
2 1/2 Cups All-purpose Flour
1 Cup Vegetable Oil
2 Cups Onions, Coarsely Chopped
1 1/2 Cups Celery, Coarsely Chopped
2 Cups Green Bell Pepper, Coarsely Chopped
6 Cups Chicken Broth
1 1/2 Teaspoons Fresh Garlic, Minced
1 Pound Andouille Sausage Finely, Diced (or A
Spicy Sausage Such As Kielbasa)
4 Cups Hot Cooked Rice cut Chicken Breasts In Half Crosswise To Get A Total Of 10 Pieces Of Chicken. Season With Salt, Cayenne Pepper And Garlic Powder And Let Stand At Room Temperature For 30 Minutes. Measure Flour Into A Large Paper Bag. Add Chicken Pieces And Shake Until Well-coated. Remove Chicken And Reserve The Flour. in A Large Cast Iron Skillet, Brown Chicken In Very Hot Oil, Remove And Set Aside. Stir Oil Remaining In The Skillet With A Wire Whisk To Loosen Any Brown Particles Remaining In The Bottom Of The Pan. Whisk In 1 Cup Of The Remaining Flour And Stir Constantly Until The Mixture Of Oil And Flour (the Roux) Becomes Dark Brown (do Not Burn!). Remove From Heat; Add Onions, Celery And Green Bell Pepper, Stirring Constantly Until Vegetables Are Tender. transfer Roux And Vegetables To A Large Heavy Saucepan. Add Stock To Roux And Vegetables And Bring To A Boil, Stirring. Lower Heat To A Quick Simmer And Add Garlic, Sausage And Chicken. Continue Cooking, Covered, Until The Chicken Is Tender, 1 3/4 To 2 Hours. Adjust Seasonings And Serve In Bowls Over The Rice. serves 10. |
