3 tablespoons All Purpose Flour, OR SUBSTITUTE 1 1/2 TBS cornstarch for gluten free
1 small Yellow Onion
2-3 ounces Celery
1 small Bell Pepper
2 cloves Garlic
1 1/2 teaspoons Spice Blend, 2 Parts dried thyme, 1 Part kosher salt, 1 Part black pepper
---- 1 part paprika
2 ounces Andouille, check label for gluten
3 sprigs Parsley
2 small Spring Onion
8 ounces Boneless and Skinless Chicken
Instructions
In a small saucepan with a lid, combine rice
and 2 cups water, and season with 1/4 teaspoon
kosher salt and a few grinds of pepper. Place
over medium-high heat, bring to a simmer, and
cook uncovered about 8 minutes. Remove from
heat and stir briefly, taking care to move rice
from the bottom of the pan. Cover and let stand
about 15 minutes.
While rice cooks, prepare your mise en place-
Peel and finely chop onion. Finely chop celery.
Remove stem and seeds from green pepper; finely
chop flesh. Peel and finely chop garlic. Halve
andouille lengthwise; cut crosswise into 1/4-
inch-thick, half-moon slices. Pick and chop
parsley leaves. Trim ends off green onion, and
thinly slice crosswise.
In a large, heavy-bottomed Dutch oven
(preferably cast iron or enamel cast iron) or a
large, deep cast iron skillet, heat the cooking
oil over medium heat until shimmering hot. When
a pinch of flour blooms on the surface of the
oil, scatter in all of the flour, and stir
quickly and thoroughly to make a thick, smooth
roux. Continue cooking, stirring often, as the
roux turns from a yellow to a rich deep brown.
Adjust the heat down if necessary to ensure
that it browns evenly and slowly. It should be
darker than peanut butter, but not dark brown—
the color of coffee with a little cream.
Add the onion, celery and green pepper to the
pan and stir well, coating them with roux.
Cook, stirring often, 2-3 minutes, or until the
vegetables are softened, shiny and evenly
coated with roux. Add the garlic and gumbo
spice mix, stir well and cook 2 minutes more.
Add remaining 2 cups water, stirring well to
dissolve roux into the liquid. Bring to a boil,
then reduce heat to medium-low and add chicken
breasts. Cook 8-12 minutes, or until the
chicken is opaque and firm, but still tender.
Remove the cooked chicken breasts from the pot,
and add the andouille. Simmer, stirring
occasionally, 15-20 minutes more. When chicken
is cool enough to handle, pull or cut it into
bite-size pieces. Return chicken to the pot to
reheat, then remove pot from heat and stir in
parsley and green onions. Taste and adjust
seasoning.
Serving
Suggestions
Serve the gumbo over rice, and enjoy!
Originally Submitted
5/1/2017
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