8 each boneless chicken breasts
1 1/2 cup all-purpose flour
1 cup lard
2 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
3 qt poultry stock
1 lb andouille sausage
1 1/2 tsp minced garlic
1 salt
1 black pepper
1 cayenne (red) pepper
2 cup sliced fresh okra
1 cup sliced green onions
1/2 cup minced flat leaf parsley
5 cup hot cooked rice
SEASONING MIX
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper
1/2 tsp white pepper
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
Directions
Prepare seasoning mix. Remove skin from the 8 boneless chicken-breast
HALVES. Cut chicken into bite sized pieces. Place pieces on a baking
sheet; sprinkle liberally with seasoning. Let stand at room
temperature 30 minutes. Place flour in a plastic bag; add seasoned
chicken, shaking to coat all pieces thoroughly. Remove chicken; shake
in a colander to remove all excess flour, reserving flour. Heat 1 cup
lard in a large soup pot or Dutch oven over medium high heat. When
very hot, add chicken in batches; stir until browned and crisp on all
sides. Remove from heat. Remove chicken with a slotted spoon; set
aside. Loosen any browned bits from the bottom of pan; strain fat to
remove particles. Add enough lard to straiZ Jat to equal 1 cup. Add
fat back to pot over medium-low heat.
Add reserved flour; whisk until a smooth mahogany-colored roux,
about 45 minutes. Remove from heat; add onion, bell pepper and
celery at once; stir to blend and prevent browning. Cook until
vegetabloes are wilted and onion is transparent. *SLOWLY* stir in
stock; stir until combined before adding more. When all stock has
been added, bring to a full boil. Reduce heat; add sausage, garlic,
salt, black pepper and cayenne. Add browned chicken; simmer 25
minutes, stirring often. Add okra; cook 20 minutes. Remove from heat;
stir in green onions and parsley. To serve, place 1/2 cup rice in
each soup plate. Spoon gumbo over rice. Makes 8 to 10 servings. To
prepare seasoning mix, in a small bowl, combine all ingredients.
Servings: 8 servings
Chicken & Andouille Sausage Gumbo Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Gumbo; Meat; Poultry
The History of Recipes
Historians have traced the existance of recipes back into antiquity, in fact as far back into history as the ancient Egyptians, and potentially, even further back. In practice though, these, ancient records were just very simple pictorial instructions for preparing meals.
During the time of the Roman Empire a man called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his works, he tells us how the roman meals were split into appetizers, entrees and dessert, a style of dining still practiced today. Additionally, he recounts how the Roman chefs used a good variety of herbs and spices, including a few that will be familiar to modern cooks such as basil, mint and dill. Over the following few hundred years, the powerful families of Europe strove to serve the most exotic banquets, and because of this the best chefs and their recipe collections could command a high salary. However, it was during the 1800s that haute cuisine and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and publishing the recipes that were being prepared for the better households. By the arrival of the 20th century, cooking books were greatly in demand mostly due to higher levels of literacy, people having increased leisure time and having more money to spend. |
We hope you enjoy this Chicken & Andouille Sausage Gumbo recipe.
