Voodoo gumbo

Yield: 1 servings

Measure Ingredient
1 medium Yellow onion; finely chopped
1 medium Green bell pepper; seeded, cored and
\N \N ; finely chopped
3 mediums Stalks celery; finely chopped
8 tablespoons Vegetable oil
½ cup Flour
1 pounds Andouille sausage or Kielbasa; cut into 1/2-inch
\N \N ; dice
1 \N \" Cajun\" or \"Creole\" seasoning; optional, up to 2
4 cups Unsalted chicken stock
2 tablespoons Worcestershire sauce
1 cup Chopped canned tomatoes
\N \N Two; (15 1/2-ounce) cans
\N \N ; pink or small
\N \N ; kidney beans,
\N \N ; drained
1 pounds Boneless; skinless chicken,
\N \N ; cut into 3/4-inch
\N \N ; cubes
2 tablespoons Or more to taste; hot sauce, optional
1 cup Sour cream; optional

Combine the onion, bell pepper and celery, then remove ½ cup of the mixture and set aside for later.

TO MAKE THE BROWN ROUX: Over high heat in a small heavy saucepot, heat 6 tablespoons of the oil. When hot, add the flour and, with a wooden spoon, over medium heat, stir constantly until the roux turns brown and smells nutty, about 8 to 10 minutes. Remove the pot from the heat and immediately add the reserved ½ cup of the vegetable mixture and continue to stir until the roux has cooled down. Transfer the roux, which is very hot, to a mixing bowl.

In a heavy 4-quart saucepan, over medium heat, heat the remaining 2 tablespoons of oil. Add the remaining vegetable mixture and cook, stirring, for a couple of minutes. Add the andouille sausage, optional "Cajun" or "Creole" seasoning, cover and cook over low heat for about 5 minutes, or until the vegetables are tender, but not brown.

Over medium heat, add the chicken stock, Worcestershire sauce, tomatoes, beans and the reserved roux and bring the liquid to a simmer. Cook, uncovered, for 5 minutes then add the chicken and cook for 5 minutes longer or until the chicken is completely cooked through. Remove the pot from the heat and add the hot sauce if you like your gumbo hot and/or add the sour cream if you like it rich. Serve over rice.

Converted by MC_Buster.

Per serving: 1801 Calories (kcal); 158g Total Fat; (77% calories from fat); 18g Protein; 84g Carbohydrate; 102mg Cholesterol; 528mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 31½ Fat; ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

Similar recipes