Monday, October 1, 2012

Chicken & Andouille Gumbo

This was such a fun recipe to try. I have never really tried making Southern food but I had a roommate who made really good red beans and rice and other really good Southern foods. So when I was looking through one of my Taste of Home magazines and came across this gumbo I knew it was the next creation that needed to be on the blog! Yummy!!

It is a very simple recipe. What took the most time was simply cutting up the ingredients. It can be modified to fit your taste buds. If you love hot cajun style food then go ahead and add more cajun seasoning however if you are like me and don't like the heat to overpower the food then feel free to use less seasoning. I actually made my own cajun seasoning because they didn't have it at the grocery store so I will include the ingredients to the homemade seasoning as well.

Another good thing about gumbo is it freezes well. So I froze about 1/3 of the pot so it didn't go to waste. :)

Chicken & Andouille Gumbo
Recipe adapted from: Taste of Home Magazine June/July 2012
2 tbsp. Cajun seasoning, divided  
1 tsp. salt, divided
1/2 tsp. pepper, divided
3 lbs. bone-in chicken thighs, skin removed  (I used 1/2 chicken breasts and 1/2 thighs)
1/2 cup plus 2 tbsp. canola oil, divided
1/2 cup all-purpose flour
1 large onion, finely chopped
3/4 cup finely chopped green pepper
3/4 cup finely chopped sweet red pepper (mine was a yellow pepper)
3 celery ribs, finely chopped
4 garlic cloves, minced
4 cups water
2 cups chicken stock
1 1/2 lbs. fully cooked andouille sausage links, sliced
2 tbsp. Worcestershire sauce
2 bay leaves
Hot cooked Rice
3 green onions, chopped

Homemade Cajun Seasoning: (Makes 2 tbsp.)
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. ground red pepper
1 tsp. paprika
1/4 tsp. salt
3/4 tsp. oregano

1. In a small bowl, mix 1 tbsp. cajun seasoning, 1/2 tsp. salt, and 1/4 tsp. pepper; rub over chicken. In a dutch oven or large 5 qt. pot, brown (not fully cook) chicken in 2 tbsp. oil in batches; remove chicken from the pan.

2. Add remaining oil to the same pan; stir in flour until blended. cook and stir over medium-low heat for 30 minutes or until browned. (Do not burn!) Add onion, peppers and celery; cook and stir for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.

3. Gradually add water and stock. Stir in sausage, Worcestershire sauce, bay leaves, chicken and the remaining Cajun seasoning, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender.

4. Remove chicken from pan; cool slightly. Skim fat from soup and discard bay leaves. Shred chicken and return to soup; heat through. Serve gumbo over rice; top with green onions.


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