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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