Chicken
and Andouille Smoked Sausage Gumbo
Makes 6 main-dish or 10 appetizer servings
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1 (3-4 pound) chicken, cut up
1 tablespoon plus 2 teaspoons Chef Paul Prudhomme's Meat Magic® or Poultry Magic® or Vegetable Magic®
1 cup finely chopped onions
1 cup finely chopped green bell peppers
¾ cup finely chopped celery
1¼ cups all-purpose flour
Vegetable oil for deep frying
About 7 cups chicken stock or water
½ pound andouille smoked sausage or any other good pure smoked
pork sausage such as Polish sausage (Kielbasa), cut into ¼-inch
cubes
1 teaspoon minced garlic
Hot cooked rice (preferably converted)
Remove excess fat from the chicken pieces. Rub a generous amount
of the
Magic Seasoning Blend 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. Thoroughly combine the flour with 1 tablespoon
of the Magic Seasoning Blend in a paper or plastic bag. Add the chicken and shake
until pieces are well coated. Reserve ½ cup of the flour.
In a large skillet (preferably not a nonstick type) heat 1½ inches oil until very hot (375º to 400º). Fry the chicken pieces
until crust is brown on both sides, about 5 to 8 minutes per side;
drain on paper towels. Carefully pour the hot oil into a glass
measuring cup, leaving as many of the browned particles in the
pan as possible. Scrape the pan bottom with a metal whisk to loosen
any stuck particles, then return ½ cup of hot oil to the pan.
Place pan over high heat. Using a long handled metal whisk, gradually
stir in the reserved ½ cup flour. Cook, whisking constantly,
until roux is dark red-brown to black, about 3½ to 4 minutes,
being careful not to let it scorch or splash on your skin.
Remove from heat and immediately add the reserved vegetable mixture,
stirring constantly until the roux stops getting darker. Return
pan to low heat and cook until vegetables are soft, about 5 minutes,
stirring constantly and scraping the pan bottom well. Set aside.
Place the stock in a 5½-quart saucepan or large Dutch oven.
Bring to a boil. Add the roux mixture by spoonfuls to the boiling
stock, stirring until dissolved between additions. Add the chicken
pieces and return mixture to a boil, stirring and scraping pan
bottom often. Reduce heat to a simmer and stir in the andouille
and garlic. Simmer uncovered until chicken is tender, about 1½ to 2 hours, stirring occasionally and more often toward the end
of cooking time.
When the gumbo is almost cooked, adjust the seasoning if desired
with additional amount of Magic Seasoning Blend. Serve immediately.
