Chicken and Andouille Sausage Gumbo

How to make Chicken and Andouille Sausage Gumbo Recipe - Gumbo comes in many varieties, but every one reflects certain fundamental cooking techniques. First, most gumbos have a roux base that is cooked slowly to a rich brown, giving gumbo much of its characteristic thick texture and smoky taste.To prevent the roux from burning once it is done, add the cold vegetables all at once.

For the Seasoning Mix:
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1/2 teaspoon Cayenne
1/2 teaspoon White pepper
1/2 teaspoon Paprika
1/2 teaspoon Onion powder
1/2 teaspoon Garlic powder

For the Gumbo:
2 cups Chicken thigh meat, skin removed, 1-inch (2.5 cm) pieces
1 cup Onion, 1/4 inch (.6 cm) dice
1 cup Green bell pepper, 1/4 inch (.6 cm) dice
3/4 cup Celery, 1/4 inch (.6 cm) dice
1 1/4cups All-purpose flour
As needed 11/2 cups, 352 ml Vegetable oil
7 cups Chicken stock
1 1/2 cups Andouille smoked sausage or any other pure smoked pork sausage such as Polish sausage (kielbasa) cut into 1/4-inch (.6 cm) cubes
1 teaspoon Garlic, minced
To taste Salt and black pepper

Method:
Combine the ingredients for the seasoning mixture. Divide in half.

Toss the chicken with half the seasoning mixture and set aside for 30 minutes.

Combine the onion, green pepper, and celery in a bowl and set aside.

Combine half the flour and the remaining seasoning mixture. Toss the chicken with the flour mixture until well coated.

Heat 11/2 inches (3.8 cm) oil in a heavy skillet until very hot, 390°F (199°C).

Fry the chicken until crust is brown on all sides and meat is cooked. Drain on paper towels.

Carefully pour the hot oil into a container, leaving as many of the browned particles in the pan as possible. Scrape the pan bottom to loosen any remaining particles.

Return 1/4 cup (2 ounces, 56 ml) hot oil to the pan over high heat. Gradually add the reserved flour. Cook, whisking constantly, until the flour is dark red-brown to black, 3 to 4 minutes, being careful not to scorch the roux.

Remove pan from heat and immediately add the vegetables, stirring constantly until the roux stops getting darker. Return to low heat and cook 5 minutes or until vegetables are soft, stirring constantly and scraping the pan bottom well.

In a separate pot, bring the stock to a boil, then reduce to a simmer.

Add the roux to the stock a little bit at a time, stirring until dissolved between each addition.

Bring to a boil. Reduce the heat to a simmer, and add the sausage and garlic. Simmer, uncovered, 30 minutes, stirring often as it begins to thicken.

Add the fried chicken and adjust the seasoning with salt and pepper.

To serve as a main course, mound a portion of cooked rice in the center of a soup bowl; ladle about 11/4 cups (10 ounces, 293 ml) gumbo around the rice. For an appetizer, place 1 heaping teaspoon (5 ml) of cooked rice in a cup and ladle about 3/4 cup (6 ounces, 178 ml) gumbo on top.

Notes:
Filé powder, when used to thicken gumbo, should be added only after the gumbo is finished and removed from the heat. Once filé powder is stirred in, the soup cannot be reheated, as the filé will either turn stringy or solidify at the bottom of the pot. For the best results, let the gumbo stand in the pot for 5 minutes after adding
the filé powder.