• 70s Retro - 05

    From Dave Drum@1:3634/12 to All on Mon Jan 2 14:52:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken & Andouille Gumbo
    Categories: Pork, Poukltry, Vegetqbles, Herbs, 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 Chicken pieces; bone-in
    - skin-on
    Peanut 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 + 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 to
    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 inch
    and turn the heat to medium-high. When the temperature
    reads 350°F, 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 ¾ 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 filé
    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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