Subject: Chicken and Andouille Gumbo
From: Unicorn (unicorn@indenial.com)
Date: Wed Jan 30 2002 - 08:35:50 EST
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F O O D F U N N Y
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Here's a true food funny about two people separated by a common
language from reader Debi Wood:
In 1971, at age 13, I moved from Old Bridge, New Jersey to Sydney,
Australia. Days after arriving my mother sent me down to the corner
store to pick up some donuts or some coffee cake. What we did not
realize was that, at the time, Australia did not produce prepackaged
baked goods. I walked into the store and not finding what I wanted,
approached the counter for assistance. The guy serving had only
limited English and with my accent, he could not understand my
request. Undeterred I explained with sign language, that I wanted
donuts, you know - they're round with a hole in the middle. Suddenly
he realized what I wanted through my hand actions, he quickly popped
behind the counter and came up with the goods... a roll of toilet
paper. I did forget to mention you could eat them!
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T O D A Y ' S R E C I P E
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This classic Creole soup/stew is frequently served as a main dish,
but it also makes a wonderful prelude to a complete meal.
Chicken and Andouille Gumbo
1 cup (250 ml) all-purpose flour
1 tsp (5 ml) salt
1 tsp (5 ml) garlic powder
1 tsp (5 ml) cayenne pepper, or to taste
2 lbs (900 g) chicken pieces
1/2 cup (125 ml) vegetable oil
1 cup (250 ml) finely chopped onions
1 cup (250 ml) finely chopped green bell peppers (capsicum)
1/2 cup (125 ml) finely chopped celery
6 cups (1.5 L) chicken stock
1/2 lb (225 g) andouille or other smoked sausage such as
kielbasa, cut into 1/4-inch (5 mm) dice
2 cloves garlic, finely chopped
Cooked rice for garnish
Combine the flour, salt, garlic powder, and cayenne in a plastic or
paper bag. Toss the chicken pieces in the mixture until thoroughly
coated. Remove the chicken from the bag and reserve 1/2 cup (125 ml)
of the flour mixture. Heat the vegetable oil in a large skillet over
high heat and fry the chicken until browned on all sides and cooked
through, about 8 to 10 minutes per side. Remove the chicken and set
aside. Add the reserved flour mixture to the skillet and cook,
stirring up the brown bits on the bottom of the pan, until the flour
is dark brown, about 4 to 5 minutes. Add the chopped onions, bell
peppers, and celery and cook over low heat until the vegetables are
tender, about 5 minutes. Meanwhile, bring the chicken stock to a boil
in a large pot. Add the vegetable mixture gradually, stirring
constantly. Add the andouille and garlic and simmer uncovered over
low heat for 30 to 45 minutes, stirring occasionally. Remove the
chicken meat from the bones and cut into 1/2-inch (1 cm) pieces. Stir
the chicken into the gumbo and adjust the seasoning immediately before
serving. To serve, place a small amount of cooked rice in individual
serving bowls and ladle the gumbo over it. Serves 6 to 8 as a soup
course, 4 to 6 as a main dish.
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