Recipe by MsPia
Courtesy of Chef paul Prudhomme. You can substitute the Poultry magic for a mix of Garlic Powder and Tabasco (to your taste)
Top Review by Scoutie
A very nice, simple gumbo! I doubled the garlic. I didn't have the magic seasoning, so I used some Montreal Chicken seasoning and about 2 T. hot sauce, also an extra T. garlic powder. Had some fresh red and yellow peppers in the garden and added those instead of the green peppers. Very tasty, served with a simple green salad and crusty sour dough bread. Thanks for posting, MsPia.
- 1 (3 -4 lb) roasting chickens, cut up
- 1 1⁄2 tablespoons poultry seasoning
- 1 cup onion, finely chopped
- 1 cup green bell pepper, finely chopped
- 3⁄4 cup celery, finely chopped
- 1 1⁄4 cups all-purpose flour
- vegetable oil (for deep frying)
- 7 cups chicken stock
- 1⁄2 lb sausage (andouille smoked )
- 1 teaspoon garlic, minced
- 6 cups cooked rice (hot cooked rice)
Directions See How It's Made
- Remove excess fat from the chicken pieces. Rub a generous amount of the Magic Seasoning Blend on both sides of each piece, making sure each is evenly covered. Let stand at room temperature for 30 minutes.
- Meanwhile, in a medium-size bowl combine the onions, bell peppers and celery, set aside. Thoroughly combine the flour with 1 tablespoon of the Magic Seasoning Blend in a paper or plastic bag. Add the chicken and shake until pieces are well coated. Reserve ½ cup of the flour.
- In a large skillet (preferably not a nonstick type) heat 1½ inches oil until very hot (375º to 400º). Fry the chicken pieces until crust is brown on both sides, about 5 to 8 minutes per side; drain on paper towels. Carefully pour the hot oil into a glass measuring cup, leaving as many of the browned particles in the pan as possible. Scrape the pan bottom with a metal whisk to loosen any stuck particles, then return ½ cup of hot oil to the pan. Place pan over high heat. Using a long handled metal whisk, gradually stir in the reserved ½ cup flour. Cook, whisking constantly, until roux is dark red-brown to black, about 3½ to 4 minutes, being careful not to let it scorch or splash on your skin.
- Remove from heat and immediately add the reserved vegetable mixture, stirring constantly until the roux stops getting darker. Return pan to low heat and cook until vegetables are soft, about 5 minutes, stirring constantly and scraping the pan bottom well. Set aside.
- Place the stock in a 5½-quart saucepan or large Dutch oven. Bring to a boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between additions. Add the chicken pieces and return mixture to a boil, stirring and scraping pan bottom often. Reduce heat to a simmer and stir in the andouille and garlic. Simmer uncovered until chicken is tender, about 1½ to 2 hours, stirring occasionally and more often toward the end of cooking time.
- When the gumbo is almost cooked, adjust the seasoning if desired with additional amount of Magic Seasoning Blend. Serve immediately.