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Chicken-Andouille Sausage Gumbo Guest Chef Peter Brightman
Chicken-Andouille Sausage Gumbo
1 cup diced bell pepper 1 cup diced onion 1 cup diced celery 2 tblsp. chopped garlic 1 cup diced andouille sausage 1 lb. diced raw chicken (white or dark) 1 cup cut frozen okra 1 tsp. finely chopped fresh thyme leaves 1 tsp. finely chopped fresh oregano leaves 1 tsp. finely chopped parsley 2 qts. chicken stock 1-2 tbsp. olive oil for cooking 1 lb. butter 1 lb. cup white flour Cajun seasoning Cayenne pepper salt black pepper
Make Roux: Heat butter until hot and bubbling in small high temperature frying pan or low-sided sauce pan. Quickly add flour all at once and whisk until dissolved. Cook stirring constantly over med.-high heat for 5 minutes taking care not to burn. Cover with foil and place pan in pre-heated 350 degree oven for 1 hour.
While roux cooks, heat rondeau or large saute pan over med.-high flame with olive oil. Add celery,onion and bell pepper and saute with oil until translucent. Add garlic and stir with salt, pepper and cajun seasoning. After cooking put these ingredients in bowl or other container and put pan back on the heat.
Again add more olive oil to pan and heat well. Then put diced chicken and andouille sausage in pan,stir and then continue to cook to allow the chicken to get golden brown in color. Stir occasionally until chicken is cooked through. Add fresh herbs and continue cooking. Season chicken with s & p and cajun seasoning. Pan should be sizzling and chicken should have nice color with the fat from the sausage rendering out into the pan.
Add frozen okra to mixture and stir. Cook for 2 minutes, then add the reserved cooked vegetables from before. Stir and add chicken stock. Simmer over low heat for 10 minutes.
Check roux. Roux should be mahogany brown in color. If it is too light, it should be put back on the stove and stirred constantly over med.-high heat until the proper dark color is achieved. Please note that this will be very very hot and should not be touched with the fingers. The roux gets extremely hot but when it is the right color, add the roux to the rest of the ingredients on the stove and stir. Gumbo should be thicker than soup but not as thick as stew. The okra and roux serve both as thickening agents and flavor enhancers. Taste the gumbo and add cayenne pepper or cajun seasoning to taste and spiciness desired.