Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPoultry - Chicken Soup - One Great Gumbo With Chicken And Andouille Sausage
Famous Authors (View All Authors)
Poultry - Chicken Soup -  One Great Gumbo With Chicken And Andouille Sausage Post by :andyf13 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1122

Click below to download : Poultry - Chicken Soup - One Great Gumbo With Chicken And Andouille Sausage (Format : PDF)

Poultry - Chicken Soup - One Great Gumbo With Chicken And Andouille Sausage

Recipe courtesy Rachael Ray
2 tablespoons extra- virgin olive oil, 2 turns of the pan
1 pound chicken breast tenders, diced
1 pound boneless, skinless chicken thighs, diced or, double amount of white meat Salt and pepper
2 teaspoons poultry seasoning
1 1/2 pounds andouille sausage, casings removed and diced
3 tablespoons unsalted butter
4 ribs celery from the heart of the stalk, chopped
2 green bell peppers, seeded and diced
1 large onion, peeled and chopped
2 bay leaves, fresh or dried
2 tablespoons to 1/4 cup hot cayenne pepper sauce (for mild to moderate heat)
1/4 cup all-purpose flour
1 quart chicken stock or broth
3 cups chopped okra, fresh or defrosted frozen
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can diced tomatoes, in puree
3 tablespoons fresh chopped thyme leaves, several sprigs
8 scallions, thinly sliced on an angle
2 1/2 cups white enriched rice prepared to package directions
Preheat a large heavy bottomed pot over medium high heat. Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes. Chop your veggies while it's working. Add half the andouille to the pan and cook another 1 to 2 minutes. Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go. Return pan to heat and add butter. When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies. Add flour and cook for 2 minutes. Slowly stir in the broth and bring liquid up to a boil. Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings. Serve gumbo with chopped thyme and scallions to garnish. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop. Enjoy!

Yield: 8 to 10 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Medium
If you like this book please share to your friends :
NEXT BOOKS

Poultry - Chicken Soup -  Ruttger's Sugar Lake Lodge Smoked Chicken Wild Rice Soup Poultry - Chicken Soup - Ruttger's Sugar Lake Lodge Smoked Chicken Wild Rice Soup

Poultry - Chicken Soup -  Ruttger's Sugar Lake Lodge Smoked Chicken Wild Rice Soup
1/4 cup butter or margarine 1/2 cup all purpose flour 1 cup celery -- chopped 1 cup carrots -- chopped 1/4 cup onion -- chopped 2 tablespoons butter or margarine 2 cups chicken broth 1 cup water 1/3 cup dry white wine or chicken broth 1 cup wild rice* -- cooked 1 cup fully cooked smoked chicken breast -- sliced julienned 1/2 cup whipping cream Salt White pepper -- ground Chives -- snipped In a small saucepan, melt the 1/4 cup butter till bubbly. Stir in flour. Cook over low heat, stirring frequently for 8 minutes. Remove from heat; set aside.
PREVIOUS BOOKS

Poultry - Chicken Soup -  Old Fashioned Homemade Chicken Stock Poultry - Chicken Soup - Old Fashioned Homemade Chicken Stock

Poultry - Chicken Soup -  Old Fashioned Homemade Chicken Stock
1 large broiler-fryer chicken (about 4 pounds) About 8 cups cool water 2 medium carrots, quartered 1 large onion, quartered 1 celery stalk with leaves, cut in half 1 to 2 chicken bouillon cubes (optional) Spiral peel of 1 Sunkist lemon* 6 whole black peppercorns 3 sprigs parsley 2 bay leaves 1 teaspoon dried thyme leaves, crushed Remove the giblets from chicken; reserve the liver for another use or discard it. Cut the chicken into pieces. Arrange chicken pieces and giblets in a 6- to 8-quart saucepot; add enough water to just cover chicken. Bring to a boil and skim
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT