The Tabasco Brand Cookbook/Paul McIlhenny 2004

Chicken and Andouille Gumbo
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8


INGREDIENTS:
1/2 pound andouille or kielbasa sausage, cut into 1/4-inch cubes 4 tablespoons vegetable oil 1 2-1/2 to 3-pound chicken, cut into pieces
1-1/2 quarts water 1/3 cup all-purpose flour 1 cup chopped onion
1 cup chopped celery 1 cup chopped green pepper 2 garlic cloves, minced
2 tablespoons chopped fresh parsley 2 bay leaves 1/2 teaspoon dried thyme
1 teaspoon Tabasco pepper sauce 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper
1/2 cup chopped green onions cooked rice



1 In a 3-quart saucepan over medium-high heat, brown the sausage in 2 tablespoons of the oil, about 7 minutes. Remove with a slotted spoon and set aside. Add the chicken pieces and cook until golden brown, about 10 minutes, turning occasionally. Add the water, cover, and cook until the chicken is tender, about 30 minutes. Remove the chicken, leaving the liquid in the pan, and when the chicken is cool enough to handle, discard the skin and bones and dice the meat into 1/2-inch cubes.
2 In a skillet over medium heat, mix the remaining 2 tablespoons oil and the flour and cook, stirring constantly, until the roux turns dark brown, about 30 minutes. Add the onion, celery, green pepper, garlic, and parsley, and cook for about 10 minutes, or until the vegetables are tender. Add the vegetables to the liquid in the saucepan, along with the bay leaf, thyme, Tabasco sauce, salt, and pepper. Bring to a boil, reduce the heat, and simmer, uncovered, for 45 minutes. Add the chicken ans sausage and simmer for another 15 minutes.
3 Remove the pan from the heat, add the green onions, and adjust the seasoning. Let the gumbo stand for 10 to 15 minutes. To serve, mound about 1/3 cup rice in each soup bowl, then ladle about 1 cup of gumbo around the rice.

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