Chef Bill Hahnes Chicken Andouille Gumbo

2 chefs marked this Chef Bill Hahnes Chicken Andouille Gumbo recipe as Favorite
Recipe look good to you?     

Chef Bill Hahnes Chicken Andouille Gumbo Ingredients

1 c Oil	1 tb Chopped garlic
1 Chicken, boned	8 c Chicken stock
1 1/2 lb Andouille	Salt to taste
1 c Flour	Cayenne pepper to taste
4 c Onions, chopped	1 c Green onions, chopped
2 c Celery, chopped	1 c Parsley, chopped
2 c Green pepper, chopped	Cooked rice

Instructions for Chef Bill Hahnes Chicken Andouille Gumbo

Rub chicken with cayenne, let sit 1 hour in refrigerator. Brown chicken in oil over medium high heat. Add sausage to pot and saute with chicken. Remove both from pot. Filter rendered fat. Make roux with equal parts fat and flour. Stir constantly until roux reaches a nutty brown color. Saute trinity (onion, green pepper, celery) and garlic until tender. In a big stock pot, bring chicken stock to a boil. Add chicken and sausage and vegetables to stock. Bring back to boil, add roux. Reduce and simmer for ah hour or more. Skim fat. Season to taste. Approximately 10 minutes before serving, add green onions and parsley. Gumbo may or may not be served over rice. Two to three drops of sherry per serving, or 1/4 - 1/2 teaspoon of file per serving may be added at the table as a flavor option. Typos by Jim Kirk - captain@iquest.net Posted to MM-Recipes Digest V4 #281 by Jim Kirk on Oct 26, 1997

Main Ingredient: ChickenCuisine: Cajun

More like this...

Chef Bill Hahnes Chicken Sausage Jambalaya

Chef Bill Hahnes Amaretto Sauce

Chef Bill Hahnes Bananas Foster Bread Pudding

Chef Bill Hahnes Bananas Foster Sauce