Thick soup with rice and chicken with smoke.
Guy Fieri knows the secret of delicious gumbo – flour must be well fried before adding liquid. Do not hurry! As the way the flour is cooked, it gets great golden brown color.
Time: one 1hour. Difficulty: medium Servings: 8 – 10 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Gumbo
- 450 gr smoked sausage, sliced
- 450 gr anduette sausages, cut into slices
- 1/4 Art. fat from bacon
- 4 tbsp. diced onion
- 2 tbsp. diced celery
- 2 tbsp. chopped green bell pepper
- 2 tbsp. chopped red bell pepper
- 1/4 Art. finely chopped Anaheim pepper
- 1 tbsp. chopped garlic
- 3/4 Art. wheat flour
- 2 tsp cayenne pepper
- 1 tsp ground white pepper
- 1 tbsp. l salt
- 1 tbsp. l ground black pepper
- Cooked Rice for Serving
- Chopped parsley for decoration
Marinade
- 1 large chicken (1.8 – 2.2 kg.), Cut into 10 parts, put neck and wings on the stock
- 1/4 Art. salt
- 3 tbsp. l hot sauce
- 3 tbsp. l liquid smoke
- 1 tbsp. l ground black pepper
Base broth
- 1 tbsp. l salt
- 1 tbsp. l crushed black pepper
- 1 tbsp. l vegetable oil
- 1 tbsp. celery slices
- 1 carrot, cut into 4 parts
- 1 onion, cut into 4 pieces
- 1 jalapeno pepper, cut in half, remove seeds
- 1.5 tbsp. l liquid smoke
Recipes with similar ingredients: chicken, celery, carrots, onions onions, jalapenos, liquid smoke, anduy sausage, bacon, rice, parsley
Recipe preparation:
- Pickle chicken: in a large bag with a clasp combine pieces of chicken, salt, hot sauce, liquid smoke and black pepper with 4 tbsp. water and place inside the container. Leave marinate the meat in the refrigerator for 8-12 hours. Then drain marinade.
- Cook the broth: if you have time, give the chicken dry for 30 minutes. before cooking. It will create better chicken crust and more toasted slices on the bottom pans that ultimately add more gumbo flavor.
- Sprinkle pieces of chicken, including neck, back and wings, salt and pepper. In a large cauldron, heat the oil on high temperature to hiss. Add the pieces of chicken and fry from all side turning as needed. Add celery, carrots, onions and jalapenos, and continue to fry for 10 minutes. Add 4 liters of water and liquid smoke and bring to a boil, and then reduce heat to maintain strong boiling. Cook 1.5 hours, stirring occasionally.
- After 1 h. 30 min. remove the chicken. Strain the broth. When the chicken will be cold enough, separate the meat from the bones and slice, discard fat and bones.
- Cook the gumbo: in a large cauldron, heated to moderately heat, add sausage and fry until fat It will not melt, about 5 minutes Remove the sausage from the pan and set aside. Add the bacon fat and when the hiss appears, add the onion, celery, bell pepper and Anaheim pepper. Fry often stirring until onion begins to stain for 10 to 12 minutes.
- Add the garlic and fry for another 2 – 3 minutes, trying not to let it burnt out. Add flour, 1/4 tbsp. at a time, stirring constantly. Stir fry until mixture is dark. golden, from 11 to 13 minutes Add the broth, 1 tbsp. at a time mixing well after each addition, total should be 6 Art.
- Add the sausage, chopped chicken, cayenne and white pepper. Heat and add salt and black pepper. If gumbo too thick, add a small amount of broth, add in portions until the desired consistency is reached. gumbo on rice and garnish with parsley.
