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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 8 |
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Directions: 1. In a small bowl, blend together black pepper, cayenne pepper,
paprika, mustard, file' powder, garlic powder, and salt. Rub about 4
teaspoons of spice on the chicken pieces.
2. In a alrge frying pan, heat oil over medium-high heat. Combine
flour and 2 teaspoons of the spice mixture in a plastic bag. Add
chicken pieces a few at a time; shake to coat. Brown chicken in oil
on one side for 2 minutes, then turn and cook another 3 minutes.
Drain on paper towels.
3. Add remaining flour mixture used for coating to the oil. Reduce
heat to medium and cook, stirring constantly with a whisk, until
mixture turns nut brown. Add the onion, celery, and green pepper to
the roux. Remove from heat.
4. In a large Dutch oven, bring broth to a boil. Shisk 1/2 cup of
stock into roux mixture. Gradually add to remaining broth, stirring
with a whisk. Add sausage. Cook for 15 minutes, stirring often.
5. Add chicken, bay leaf, garlic, and pepper sauce. Cook 40 minutes.
Remove the chicken and pull meat from bones. Discard bones. Cut
chicken into bite-size pieces and return to gumbo. Serve with rice.
| Ingredients:
2 Teaspoon(s) Freshly ground black pepper
1 1/2 Teaspoon(s) Cayenne pepper
1 1/2 Teaspoon(s) Paprika
1 Teaspoon(s) Dry mustard
1 Teaspoon(s) File' powder
1 Teaspoon(s) Garlic powder
1 Teaspoon(s) Salt
1 Chicken
1 Cup(s) Vegetable oil
1/2 Cup(s) Flour
3/4 Cup(s) Onion; chopped
3/4 Cup(s) Celery; chopped
3/4 Cup(s) Green bell pepper; chopped
1 1/2 Quart(s) Rick chicken stock
1 3/4 Cup(s) Smoked sausage
1 Bay leaf
2 Garlic cloves
2 Tablespoon(s) Hot pepper sauce |
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