Chicken and Andouille Gumbo

Ingredients

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Pepper

  Spices, white

  1 tsp, ground or 2g

• Paprika

  Spices

  1 tsp or 2g

• Onion powder

  Spices

  1 tsp or 2g

• Garlic powder

  Spices

  1 tsp or 3g

• Canola oil

  2 tbsp or 28g

• Chicken, broilers or fryers, breast, skinless, boneless, meat only, with added solution, raw

  280g

• Liquid Smoke

  Colgin

  1 tsp or 5g

• Butter

  Unsalted

  2 tbsp or 28g

• Sausage

  Beef, pork, chicken, skinless, smoked

  150g

• Butter

  Unsalted

  ¼ cup or 57g

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Onions

  Raw

  1 cup, chopped or 160g

• Yellow peppers

  Sweet, raw

  12 strips or 62g

• Celery

  Raw

  ¾ cup chopped or 76g

• Garlic

  Raw

  1 tsp or 3g

• Okra

  Frozen, unprepared

  12 oz or 340g

• Chicken stock

  Soup, home-prepared

  7 cup or 1.68kg

• White rice

  Long-grain, regular, raw, enriched

  2 cup or 370g

Directions

1. Combine the first 7 ingredients and divide in half.
2. Toss the chicken with half the seasoning mixture and liquid smoke. Set aside.
3. Heat 2 Tbsp oil in a heavy skillet until very hot.
4. Sear the chicken until just beginning to brown on both sides. Remove from skillet and set aside.
5. Add in 2 Tbsp butter and Andouille sausage pieces. Saute until just beginning to brown. Remove from skillet and set aside.
6. Add 1/4 cup butter to pan and scrape up brown bits. Gradually add flour. Cook, whisking constantly, until the flour is dark red-brown to light chocolate brown, being careful not to scorch the roux.
7. Remove pan from heat and immediately add vegetables, stirring constantly until the roux stops getting darker. Return to low heat and cook 5 min. or until vegetables are soft, stirring constantly and scraping the pan bottom well.
8. Add garlic to the vegetables and saute one minute more.
9. Add the chicken stock to the roux mixture a little bit at a time, stirring until dissolved between each addition.
10. Bring to a boil. Reduce the heat to a simmer and add the seared chicken and reserved seasoning mixture. Simmer, uncovered, 30 minutes, stirring often as it begins to thicken. Meanwhile, cook the rice.
11. Add the seared sausage and okra. Stir to combine and adjust the seasoning with salt and pepper to taste.
12. Mound a 1/2 cup portion of cooked rice in the center of a large soup bowl and ladle about 1 1/4 cups gumbo around the rice.