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    GUMBO YA YA

    List of Ingredients




    1 chicken , cut up
    2 tablespoons Creole seasoning
    2 1/2 cups flour
    1 cup vegetable oil
    2 cups onions, coarsely chopped
    1 1/2 cups celery, coarsely chopped
    2 cups green pepper, coarsely chopped
    6 cups chicken broth
    1 1/2 teaspoons fresh garlic, minced
    1 pound andouille sausage finely, diced (or any spicy sausage such as Kielbasa)
    4 cups hot cooked rice

    Recipe
































    Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken. Season with Creole seasoning. Measure flour into a large paper bag. Add chicken pieces and shake until well-coated. Remove chicken and reserve the flour.

    In a large skillet, brown chicken in very hot oil, remove and set aside. Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan. Make a roux by whisking in 1 cup of the remaining flour and stiring constantly until the roux turns a dark brown. Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.

    Transfer roux and vegetables to a Dutch oven. Add stock to roux and vegetables and bring to a boil. Reduce heat to simmer and add garlic, sausage and chicken. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.
    Adjust seasonings and serve in bowls over the rice.





 

 

 


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