RECIPE: Chef Kevin Belton's Chicken and Andouille Gumbo скачать в хорошем качестве

RECIPE: Chef Kevin Belton's Chicken and Andouille Gumbo

Chicken and Andouille Gumbo Stock 4 - 4 1/2 pound chicken, rinsed 20 cups water 1 onion, halved 2 ribs of celery, coarsely chopped 8 garlic cloves 2 bay leaves Gumbo 1 cup oil 1 1⁄4 cups flour 2 cups onions, diced 1 1⁄2 cups celery, diced 1 red bell pepper, diced 1 yellow bell pepper, diced 1 green bell pepper, diced 8 garlic cloves, minced 2 Tbsp. Creole seasoning 2 tsp. sea salt 1⁄2 tsp. cayenne pepper 2 bay leaves 1 10-ounce can fire roasted tomatoes, drained 1 lb. Zatarain’s Andouille Smoked Sausage, sliced in half moons 1 lb. smoked sausage, sliced 1 cup green onions, chopped 1⁄2 cup parsley, chopped Steamed white rice and File for serving (optional) Stock Place chicken, water, onion, celery, garlic and bay leaves in a large stock pot. Bring to a boil and reduce to a simmer until the chicken is tender, about 1 1⁄2 hours. Remove chicken and reserve 2 quarts of stock. Debone chicken and cut into bite size pieces. Set aside Gumbo Heat oil over high heat in 2-gallon pot. Whisk in the flour until well combined. Cook, while stirring with a wooden spoon, until the roux is light brown, about 10 minutes. Reduce the heat to medium high and continue to cook, stirring often, until the roux deepens to a deep brown color with a nutty aroma. Add the onions, celery and bell peppers and stir until the vegetables begin to soften 5-8 minutes. Add the garlic, Creole seasoning, salt, and cayenne pepper and stir to combine. Add the 2 quarts of reserved chicken stock, 1 cup at a time, while stirring. Add the bay leaves and tomatoes and bring to a boil. Reduce to a simmer and cook until the vegetables have wilted and the gumbo has thickened, about 30 minutes. Add the sausage and return to a simmer. Add the chicken and cook until heated through, about 20 minutes. Stir in the green onions and parsley and serve gumbo over steamed white rice with a dash of file. Note: A friend suggested that I try his recipe, because I grew up without tomato in gumbo. I only hope my grandmother forgives me.