Chicken And Sausage Gumbo

• porcijos: 6 servings

Ingredientai

2 pounds boneless, skinless chicken breasts, cut into ¾-inch cubes

4 teaspoons plus ½ teaspoon Angel Dust

Cajun Seasoning (page 137)

2 tablespoons extra virgin olive oil

1 pound andouille, cut into ¼-inch slices

1 medium (1 cup) diced yellow onion

4 bulbs green onion (¾ cup thinly sliced green onion, white and green parts)

1 small red onion (½ cup diced)

3 green bell peppers (2 cups seeded, diced)

3 ribs celery (1½ cups diced)

1 tablespoon seeded, minced jalapeño

1 tablespoon Roasted-Garlic Purée (page 142)

½ teaspoon dried basil

½ teaspoon dried oregano

¼ teaspoon freshly ground black pepper

¼ teaspoon ground white pepper

¼ teaspoon crushed red pepper flakes

1 small bay leaf

6 cups Chicken Stock (page 139)

1 cup Dark Roux (page 134)

¼ teaspoon filé powder (see note)

Nurodymai

Toss the chicken and 4 teaspoons of the Cajun seasoning together in a medium-sized bowl and set aside.

In a large (7-quart) heavy Dutch oven, preferably enameled cast iron, heat the oil over high heat. When the oil is hot but not smoking, add the andouille and brown for 6 minutes, stirring frequently.

Add the seasoned chicken and cook for 4 minutes.

Add the onions and cook for an additional 2 minutes, stirring occasionally.

Mix in the bell pepper, celery, jalapeño, and garlic purée, and sauté for 2 minutes.

Add the basil, oregano, ground black and white peppers, red pepper flakes, bay leaf, and remaining ½ teaspoon of Cajun seasoning; cook for 2 minutes more.

Pour in the stock and bring to a boil.

Whisk in the roux a little at a time and stir continuously for 5 minutes. Reduce the heat to low and simmer uncovered for 1 hour, stirring occasionally to prevent the mixture from sticking to the bottom of the pan.

Remove from the heat and stir in the filé powder. (Do not let the mixture boil once you have added the filé powder.) Remove the bay leaf.

Serve with cooked white rice.

Pastabos

To make the roux, heat 2 cups canola oil in a 4 quart Dutch oven over high heat until very hot, about three minutes. Carefully whisk in 2 1/2 cups of all purpose flour a little at a time until all the flour is incorporated. The mixture will foam up as you add the flour, so add a small amount at a time. Reduce the heat to medium and stir continuously, preferably with a flat edged wooden spoon for 22 to 25 minutes, until the roux is a dark brown. To prevent the roof from cooking any further, carefully pour it into a heat proof bowl and cool for 45 minutes. drain off any oil that separates from the roux. I recommend doubling the foregoing instructions, which will make 2 cups of roux, and making 4 total cups, since the roux freezes nicely.

Recipes for the roasted-garlic puree and Cajun seasoning are in the pictures