Chicken & Smoked Andouille Gumbo
1 two & a half pound chicken
14 cups water
2 tablespoons Cajun Seasoning
2 bay leaf
12 cups reserved chicken stock
1 cup dark roux
1 pound andouille sausage, sliced
1 cup chopped onions
one-half cup chopped celery
one-half cup chopped green bell pepper
1 tablespoon minced garlic
2 teaspoons hot sauce
1 teaspoon salt
one-half cup chopped green onions
one-fourth cup minced parsley
4 cups cooked rice
Directions:
Place chicken, water, 1 tablespoon Cajun Seasoning and bay leaf in a stock
pot. Bring to boil and simmer for 45 minutes. Strain and reserve liquid, allow
chicken to cool, de-bone chicken discarding skin, coarse chop meat and set
aside. Reserve 12 cups of chicken stock.*
Heat a large saucepot, add sliced andouille sausage and cook until browned.
Stir in onion, celery, bell pepper, garlic and cook for 5 minutes. Add reserved
chicken stock and bring to boil, add dark roux, lower heat and simmer for 30
minutes.
Add hot sauce and remaining Cajun Seasoning. Simmer for additional 30 minutes.
Add coarse chopped chicken and simmer for 10 minutes.
Stir in green onions and parsley. Divide rice into 8 large bowls and ladle in
gumbo.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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