• One Pot meals - 16

    From Dave Drum@1:3634/12 to All on Tuesday, December 13, 2022 13:45:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken & Andouille Sausage Gumbo
    Categories: Poultry, Pork, Herbs, Vegetables, Chilies
    Yield: 11 servings

    1 lb Andouille sausage; in 1/4"
    - half-moons
    3 c A-P flour; divided
    3 tb Cajun seasoning; divided
    3 lb Bone-in skin-on chicken
    - pieces
    Oil; for frying
    2 tb Olive oil
    4 c Coarse chopped yellow
    - onions; divided
    3 c Coarse chopped celery;
    - divided
    2 c Coarse chopped seeded bell
    - pepper; divided
    2 Bay leaves
    3 tb File powder
    1 tb Plus 1 ts kosher salt
    1/2 ts Fresh ground black pepper
    1/4 ts Cayenne pepper
    1/4 ts Dried thyme
    1/4 ts Ground white pepper
    3 cl Garlic; fine chopped
    12 c Chicken stock
    Steamed white rice; to
    - serve

    Position a rack in the center of the oven and set @ 350ºF/175ºC.

    On a foil-lined baking sheet, spread the sausage in an even layer and
    bake until the edges are browned, 35 - 40 minutes. Set aside and turn
    off the oven.

    Meanwhile, in a shallow dish or pie plate, whisk together 2 cups of
    the flour and 1 tablespoon of the Cajun seasoning. Sprinkle the
    chicken all over with the remaining Cajun seasoning. Dredge each
    piece in the seasoned flour and transfer to a plate beside the stove.

    Into a large pot or Dutch oven fitted with a deep-fry thermometer,
    pour the peanut oil to a depth of 1/2" and turn the heat to
    medium-high. When the temperature reads 350ºF/175ºC, working in
    batches, fry the chicken, turning once, until browned and crisp,
    about 10 minutes total. Transfer to a paper-towel-lined baking sheet.
    Position a cheesecloth-lined fine-mesh strainer over a heatproof
    measuring cup, then carefully strain the peanut oil. Wipe out the pot
    and return it to the stove.

    MAKE THE ROUX: Into the pot, pour 1/2 cup plus 2 tablespoons of the
    reserved peanut oil (save the rest for another use) and turn the heat
    to medium-high. When it's hot and shimmering, gradually whisk in the
    remaining flour and cook, whisking continuously, until the roux is
    butterscotch-colored, 2 - 3 minutes. Turn the heat to medium and
    continue to cook, whisking continuously, until the roux is reddish
    brown, 15 - 20 minutes more. Scrape the roux into a heatproof bowl,
    wipe out the pot, and return it to the stove.

    To the empty pot, add the olive oil, 3 cups of the onion, 2 cups of
    the celery, 1 1/2 cups of the bell pepper, and the bay leaves. Turn
    the heat to medium-high and cook, stirring occasionally, until the
    vegetables are lightly browned, 10 - 12 minutes. Turn the heat to
    medium and add the remaining onion, celery, and bell pepper and cook,
    stirring occasionally, for 3 minutes more. Turn the heat to low and
    add the filé, salt, cayenne, black pepper, thyme, white pepper, and
    garlic and cook, stirring continuously, until the file' dissolves
    into a smooth paste, 3 - 4 minutes. Gradually whisk in the chicken
    stock and bring to a boil. Add the reserved sausage, then turn the
    heat to low and cook, stirring occasionally and skimming any fat that
    rises to the surface, until the vegetables are soft and the liquid
    has reduced slightly, about 1 hour.

    Add the reserved chicken and cook, stirring occasionally, until the
    meat is fully cooked, 30 - 35 minutes. Use tongs to transfer the
    chicken pieces to a cutting board, and when cool enough to handle,
    discard the bones and skin and coarsely chop the meat; set aside.

    Bring the liquid to a boil and skim any fat that rises to the surface.
    Whisk 2 tablespoons of the roux into the boiling broth. Repeat,
    adding the roux spoonful by spoonful, until none remains. Turn the
    heat to low and cook, skimming any fat that rises to the surface,
    until the gumbo thickens slightly, about 25 minutes. Return the
    chopped chicken to the pot and turn the heat to medium. Cook,
    stirring gently, until the chicken is heated through, about 5 minutes.

    Serve with rice.

    By: Frank Brigtsen

    Serves: 10 - 12

    RECIPE FROM: https://www.saveur.com

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