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Started By
Message
re: Chicken and andoullie gumbo
Posted on 11/8/12 at 11:46 am to Gris Gris
Posted on 11/8/12 at 11:46 am to Gris Gris
I usually do:
2 large onions
1 bell pepper
3 stalks celery
1 heaping tbs minced garlic
1 1/4 c flour
1 cup oil
2 boxes chicken stock
1 lb andouille
1-2 lbs chicken thighs
chicken bouillon
2 bay leaves
tony's to season my chicken b4 I brown it
about 1 tbs emeril's essence
2 large onions
1 bell pepper
3 stalks celery
1 heaping tbs minced garlic
1 1/4 c flour
1 cup oil
2 boxes chicken stock
1 lb andouille
1-2 lbs chicken thighs
chicken bouillon
2 bay leaves
tony's to season my chicken b4 I brown it
about 1 tbs emeril's essence
1
Posted on 11/8/12 at 11:52 am to Neauxla
Lose the bay leaves and the essence. Tony's is okay, but all you need is salt and cayenne. Add green onions to the pot just before serving.
Sometime, try frying the thighs after flouring them (skinless) seasoned with salt and cayenne. Use the frying oil for the roux. You'll like the layer of flavor it adds.
Sometime, try frying the thighs after flouring them (skinless) seasoned with salt and cayenne. Use the frying oil for the roux. You'll like the layer of flavor it adds.
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