Sunday, August 28, 2011

Chicken and Andouille Gumbo

Mise en place:

Render the bacon:

Brown the chicken. The secret here is to not touch it for at least five minutes:

See? It didn't stick at all:

Brown the sausage. The recipe I was working from has you leave them whole and slice them after browning, but it seemed to me that slicing them first would create less mess.



That's about right.

Add celery, onion, green pepper:

Garlic goes in after the other vegetables are pretty well done:

Stir in chicken stock and water, season with spice mix:

Add the chicken and simmer an hour or more:

Chicken comes out, okra goes in. Yes, I know okra is poisonous in most foods but it's appropriate in gumbo.

Shred the chicken and add it back to the pot:

Add bacon, parsley, and green onions, and plate with rice:

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