Shanna's Whole Chicken Andouille Sausage Gumbo
x (4-pound) frying chicken, cut into pieces
Salt
Garlic powder
Cayenne pepper
Peanut oil
1 1/2 cup flour, divided use
1 lb Andouille sausage or other spicy smoked sausage, sliced
2 cup onion, cut into 1/2 inch dice
2 cup celery, cut into 1/2 inch dice
2 cup green bell pepper, cut into 1/2 inch dice
8 cup chicken stock, or canned broth
1 tbl file powder (optional)
Cooked white rice
Method :
Rinse chicken pieces and pat dry with paper towels. Sprinkle both sides with
salt, garlic powder and cayenne pepper, to taste. Set chicken aside to allow
flavors to develop.
Add peanut oil to a depth of 1 1/2 inches in large, heavy stockpot and heat over
medium-high heat. Dredge chicken pieces in 1 cup of flour. Fry chicken in oil
until thoroughly cooked, about 8 minutes per side. Drain chicken on paper towels
and set aside to cool.
In a large frying pan, brown sliced sausage, cooking about 5 minutes. Remove
from pan and drain on paper towels.
Carefully pour hot oil from stockpot into a glass measuring cup, leaving as much
of the browned bits on bottom of pot as possible. Pour 1/2 cup of this oil back
into stockpot. Bring oil back to temperature over medium-high heat, scraping
browned bits from bottom of pot. Add remaining 1/2 cup flour and cook, stirring
constantly, over medium-high heat until roux turns dark, red-brown color.
Immediately add chopped vegetables and cook, stirring constantly, for 5 minutes.
Add stock or broth and bring to a boil. Lower heat to simmer. When chicken has
cooled, remove meat from bones and chop. Add chopped chicken and browned sausage
to gumbo. Cover and simmer 30 minutes. During last 5 minutes, add file powder to
thicken, if desired.
Serve over hot rice.