Saturday, June 18, 2011

Chicken & Andouille Gumbo

1/4 cup peanut oil or vegetable oil
1 medium onion, diced
1 pound of large Andouille, skin/casing removed, cut into slices, or your favorite smoked sausage
2 pounds of boneless/skinless chicken thighs, cut in large bite-sized pieces
1/2 cup of flour
1/2 gallon of water
1 level tablespoon of Tony Chachere's Creole seasoning
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of cayenne pepper
1/4 teaspoon of granulated garlic
5 teaspoons of chicken flavored granules or chicken bouillon
1 tablespoon of Kitchen Bouquet
1 heaping tablespoon of dried parsley flakes

Combine the Tony's, salt, black pepper, cayenne, granulated garlic, bouillon, and parsley flakes in a measuring cup and mix well. Have your diced onions, sliced andouille, and cut up chicken pieces readily available. Have your oil, flour, and water pre-measured and readily available. Have a bottle of Kitchen Bouquet handy and a measuring spoon nearby.

On high heat, sauté the diced onions in oil for 5 minutes. Stir often to prevent onions from burning. Add the andouille or your favorite smoked sausage. Sauté for five more minutes and again, stir often to prevent burning or scorching. Now add the chicken pieces; then add your blended seasonings to the pot. Continue to sauté for 5 more minutes, stirring often. Add the 1/2 cup of flour and continue to stir for 2 minutes to insure that the flour is incorporated into your mixture. Stir often to prevent burning. Add the water and stir your gumbo to loosen all ingredients that may be sticking to the bottom of the pot. It will take about 5 minutes for your gumbo to come to a boil. As you near the boiling point, add the Kitchen Bouquet and stir to blend throughout your gumbo. Allow your gumbo to boil for about 15 minutes, then, reduce heat. Simmer your gumbo for about 15 minutes and skim any oil that accumulates on the surface.

Serve over rice.