Ingredients
- Servings: 12
- 1 (3 pound) whole chicken, or more to taste
- 6 cups water, or more as needed
- 1 cup millet flour
- 3/4 cup vegetable oil
- 1 white onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, chopped
- 1 pound andouille sausage, cut into bite-size pieces
- 3 stalks celery, chopped
- 1/2 cup chopped green onion
- 3 bay leaves
- 2 teaspoons salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1 tablespoon file powder
Recipe
-
Preparation Time: 20 mins
Cook Time: 2 hrs 20 mins
- place chicken in a 6- to 8-quart stockpot and pour in enough water to completely cover the chicken; bring to a boil, reduce heat to medium, and simmer until chicken is no longer pink at the bone and juices run clear, about 1 hour. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).
- remove chicken from water and place on a work surface to cool, retaining the resulting chicken stock in the stockpot.
- cook and stir millet flour and vegetable oil together in a large frying pan or skillet over medium heat until roux is smooth and slightly darker than peanut butter, about 10 minutes.
- mix onion, green bell pepper, and garlic into roux; cook and stir over low heat until fragrant, 2 to 3 minutes. transfer onion-roux mixture to stockpot with chicken stock.
- bring chicken stock mixture to a simmer over medium heat; add andouille sausage, celery, green onion, bay leaves, salt, thyme, and cayenne pepper and simmer for 1 hour.
- remove skin from cooked chicken and discard. pull meat from the bones and chop into bite-size pieces; discard carcass. add chicken meat to broth mixture and simmer until chicken is heated through, 5 to 10 minutes.
- remove stockpot from heat, stir file powder into gumbo, and remove and discard bay leaves.
Ready Time: 2 hrs 40 mins
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