The Atlanta Journal-Constitution
CHICKEN AND ANDOUILLE SMOKED SAUSAGE GUMBO
Serve this classic gumbo mounded with rice, or as Prudhomme would suggest, potato salad.
1 (2-3 pound) chicken, cut up
½ teaspoon salt, plus more for rubbing chicken and
seasoning
½ teaspoon garlic powder, plus more for rubbing
chicken
½ teaspoon ground red pepper (preferably cayenne),
plus more for rubbing chicken
1 cup finely chopped onions
1 cup finely chopped green bell peppers
¼ cup finely chopped celery
1 ¼ cups all-purpose flour
Vegetable oil for deep frying
About 7 cups chicken stock
½ pound andouille smoked sausage (preferred) or any other good pure smoked pork sausage such as Polish sausage (kielbasa), cut into ¼-inch cubes 1 teaspoon minced garlic
Black pepper
Cooked rice
Remove excess fat from the chicken pieces. Rub a generous amount of salt, garlic powder and red pepper on both sides of each piece, making sure each is evenly covered. Let stand at room temperature for 30 minutes.
Meanwhile, in a medium-size bowl, combine the onions, bell peppers and celery; set aside.
Combine the flour, ½ teaspoon salt, ½ teaspoon garlic powder and ½ teaspoon red pepper in a paper or plastic bag. Reserve ½ cup of the seasoned flour. Add the chicken pieces to the bag and shake until chicken is well coated.
In a large, heavy skillet, heat 1 ½ inches of oil until very hot (375 to 400 degrees). Fry the chicken until crust is brown on both sides and meat is cooked, about 5 to 8 minutes per side; drain on paper towels. Carefully pour the hot oil into a glass measuring cup, leaving as many brown particles in the pan as possible. Scrape the pan bottom with a metal whisk to loosen any stuck particles, then return ½ cup of the hot oil to the pan.
Place the pan over high heat. Using a long-handled whisk, gradually stir in the reserved ½ cup seasoned flour. Cook, whisking constantly, until roux is dark red-brown to black, about 3 ½ to 4 minutes, being careful not to let it scorch or splash on your skin.
Remove from heat and immediately add the mixed vegetable mixture, stirring constantly until the roux stops getting darker. Return pan to low heat and cook until
vegetable are soft, about 5 minutes, stirring constantly and scraping pan bottom well.
Meanwhile, place the stock in a 5 ½-quart saucepan or large Dutch oven. Bring to a boil. Add roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Return to a boil, stirring and scraping pan bottom often. Reduce heat to a simmer and stir in the andouille and minced garlic. Simmer uncovered for about 45 minutes, stirring often toward the end of the cooking time.
While the gumbo is simmering, bone the cooked chicken and cut the meat into ½-inch dice. When the gumbo is
cooked, stir in the chicken and adjust seasoning with salt and pepper. Serve immediately.
To serve as a main course, mound ⅓ cup cooked rice in the center of a soup bowl, ladle about 1 ¼ cups gumbo around the rice. For an appetizer, place 1 heaping teaspoon cooked rice in a cup and ladle about ¾ cup gumbo on top. This is super with potato salad on the side.
Makes 6 main-dish or 10 appetizer servings.
Per serving, based on 6: 692 calories (percent of calories from fat, 44), 59 grams protein, 35 grams carbohydrates, 2 grams fiber, 33 grams total fat (9 grams saturated), 150 milligrams cholesterol, 1,125 milligrams sodium.