Vegetable oil
7 c. chicken stock
1/2 lb. Andoville sausage or Polish
kielbasa in 1/4" cubes
1 tsp. minced garlic
2 c. okra (optional) Hot cooked rice
Remove e
x
cess fat from chicken pieces.
Rub on garl
i
c
powder and cayenne. Let stand 30 minutes.
In a bowl c
o
mbine onions, pepper
and celery.
Set aside.
Combine flour, 1/2 teaspoon s
a
lt, 1/2 teasp
o
on garlic powder and 1/2 teaspoon cayenne in a plastic bag.
A
dd chicken pieces and sha
k
e.
Reserve
1/2 cup flour.
In a heavy skillet heat 1
inch oil to very hot.
Fry chicken until brown (5-8 minute side).
Drain on pap
e
r t
o
wels.
Pour cooled oil into glass measuring cup.
Scrape pan bo
t
tom and return 1/2 cup oil to the pan.
P
lace
pan over heat; whisk in remaining 1/2 c
u
p flour.
Cook; whisk constantly until roux is red brown (3-4 minutes).
Don
'
t scorch.
Re
m
ove from heat and add vegetable
s
.
Cook un
t
il vegetab
l
es are
soft.
Scrape pan bottom.
Place
s
tock
in large Dutch oven.
Bring to boil.
Add roux mixture tablesp
o
ons at a time. Reduce heat to simmer; stir in Andov
i
lle sausage and minced garlic.
Sim
m
er
45 minutes.
Bone c
o
oked chic
k
e
n; cut
m
e
at into 1/2 inch chunks.
Stir in
chicken.
A
s a main course, serve 1/3 c
u
p
r
ice in soup bowl with 1 1/4 cups gumbo.
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CHICKEN BREAST EDEN ISLE
12-14 half chicken breasts, boned
2 jars dried chipped beef
1 (8 oz.) carton sour cream
1 can cre
a
m mushroom soup
12-14 slices bacon
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