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Chicken and andoullie gumbo
Posted on 11/7/12 at 6:51 pm
Posted on 11/7/12 at 6:51 pm
This is a recipe that I do, kind of, basically the same ingredients, but smaller portions. What do y'all think? Legit?
1 lg. stewing chicken
1 lb. andouille, sliced in 1/4 inch slices
6 lg. white or yellow onions, chopped
1 sm. bunch green onions, cut fine
1 sm. bell pepper, chopped
1 tbsp. chopped celery
1 tbsp. finely chopped parsley
1 clove garlic, chopped
Salt, black pepper and red cayenne
3/4 cup all-purpose flour (for roux)
1 cup cooking oil
6 cup hot water
Cut up chicken, wash and season with salt and pepper. Heat one cup oil in heavy skillet and fry chicken until brown. Remove chicken and put aside. Pour remaining oil into large heavy pot, for making roux. After roux is made, lower heat and add all chopped ingredients, except green onions, garlic and parsley. Cover and simmer until onions are clear, stirring occasionally. Add sliced andouille and chicken to roux mixture, cover and let simmer about 1/2 hour. Stir often during this process. Keep heat low through this point. Add water, garlic, parsley and green onions. Heat may be increased until mixture begins to boil; lower heat to simmer, cover and cook 1-1/2 to 2 hours or until chicken is tender. This yields a lot of liquid and is served over rice.
1 lg. stewing chicken
1 lb. andouille, sliced in 1/4 inch slices
6 lg. white or yellow onions, chopped
1 sm. bunch green onions, cut fine
1 sm. bell pepper, chopped
1 tbsp. chopped celery
1 tbsp. finely chopped parsley
1 clove garlic, chopped
Salt, black pepper and red cayenne
3/4 cup all-purpose flour (for roux)
1 cup cooking oil
6 cup hot water
Cut up chicken, wash and season with salt and pepper. Heat one cup oil in heavy skillet and fry chicken until brown. Remove chicken and put aside. Pour remaining oil into large heavy pot, for making roux. After roux is made, lower heat and add all chopped ingredients, except green onions, garlic and parsley. Cover and simmer until onions are clear, stirring occasionally. Add sliced andouille and chicken to roux mixture, cover and let simmer about 1/2 hour. Stir often during this process. Keep heat low through this point. Add water, garlic, parsley and green onions. Heat may be increased until mixture begins to boil; lower heat to simmer, cover and cook 1-1/2 to 2 hours or until chicken is tender. This yields a lot of liquid and is served over rice.
Posted on 11/7/12 at 7:06 pm to AlmaDawg
Looks good to me. I boil my chicken to make stock but I get the frying thing. Might want to use a whole cup of flour. Your onion looks a bit much. Cut that in half. Add another clove garlic. Use chicken stock vs plain water. Thats my take on it. You on the right track thats for sure.
Posted on 11/7/12 at 7:13 pm to AlmaDawg
pretty legit... I'd eat it
I don't measure but in a 12 qt black iron pot I'm sure I use almost 3x's that much flour.
But I like a pretty dark roux. Darker than most.
I'm usually double most of every thing else
And I use the largest ole hen I can find.
I don't measure but in a 12 qt black iron pot I'm sure I use almost 3x's that much flour.
But I like a pretty dark roux. Darker than most.
I'm usually double most of every thing else
And I use the largest ole hen I can find.
Posted on 11/7/12 at 7:24 pm to Kajungee
Thanks y'all. I am going to make my first batch of the year soon.
Posted on 11/7/12 at 7:30 pm to AlmaDawg
Cooking a chicken and tasso gumbo after class tomorrow
Posted on 11/7/12 at 7:40 pm to AlmaDawg
looks pretty good AD, as someone said, I use less onions, more garlic and chicken stock instead of plain water..
if you don't like file cooked in it, leave it on the side as an option for guests to add, that do like it..
if you don't like file cooked in it, leave it on the side as an option for guests to add, that do like it..
Posted on 11/7/12 at 7:44 pm to SW2SCLA
quote:
Cooking a chicken and tasso gumbo after class tomorrow
Sounds good!!
Posted on 11/7/12 at 7:47 pm to Ole Geauxt
I can not get file powder here, and I didn't think to look for it in Waycross Saturday. I will likely be making a sushi run to Waycross soon, and I will get some before I make the gumbo. The recipe I use calls for it.
Posted on 11/7/12 at 7:53 pm to AlmaDawg
if you ever need it, i can send ya some.
Posted on 11/7/12 at 8:13 pm to AlmaDawg
quote:
6 lg. white or yellow onions, chopped
That's a lot of onion. I would use two onions for one chicken. I would also throw the green onion and parsley at the end.
Posted on 11/8/12 at 12:07 am to AlmaDawg
If you're going to fry or brown the chicken, I highly recommend Paul Prudhomme's recipe. It's excellent and the measurements make more sense than your recipe. For example, a tablespoon of chopped celery isn't worth putting it in if you want to use it. Some do. Some don't. I do.
Remove the skin from the chicken before frying. You won't regret his method or measurements.
S/Gumbo Queen.
Remove the skin from the chicken before frying. You won't regret his method or measurements.
S/Gumbo Queen.
This post was edited on 11/8/12 at 12:08 am
Posted on 11/8/12 at 4:58 am to AlmaDawg
File is not an absolute deal breaker with gumbo.
Posted on 11/8/12 at 6:13 am to CITWTT
Add a couple of bay leaves and some thyme, otherwise it seems a bit bland.
Posted on 11/8/12 at 7:08 am to Big Chipper
Gris gris I tried Paul's recipe a few years back except I just threw in a large cut up raw chicken and let it slow cook all day. It was the best gumbo I've ever made
The chicken just pulled apart
The chicken just pulled apart
Posted on 11/8/12 at 7:14 am to CITWTT
quote:Cit, while you may find that to be true for your taste, there are people that would say to you, "that's your opinion"..
File is not an absolute deal breaker with gumbo.
Posted on 11/8/12 at 8:38 am to AlmaDawg
quote:Too much IMO. And chop this fine.
6 lg. white or yellow onions, chopped
quote:I'd go with 1 large bell pepper.
1 sm. bell pepper, chopped
quote:Need a good bit more than that.I use 2 or 3 stalks, and again chop pretty fine.
1 tbsp. chopped celery
quote:I never measure, but I would use more flour than oil.
3/4 cup all-purpose flour (for roux)
1 cup cooking oil
quote:Switch to chicken stock. Makes a big difference.
6 cup hot water
I do about the same procedure, except I put the garlic in right before the chicken and sausage. And sometimes when I'm feeling lazy, I use a rotisserie chicken.
Posted on 11/8/12 at 8:56 am to Ole Geauxt
I would say to them "Put it in your own bowl" as there are many(not myself) people that are very turned off by it. It doesn't really need any cooking time to have its effect on the product so it is a no harm no foul kinda thing.
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