Thursday, August 25, 2011 a Prejean's Andouille Gumbo Date

Makes 5 quarts

¼ Cup Corn Oil
1 lb Andouille Sausage, Sliced in ¼ in. Circles
¾ Cup Onion, Diced
½ Cup bell pepper, Diced
¼ Cup Celery, Finely Diced
½ Rotisserie Chicken
2 Tbsp Paprika
¾ tsp Black Pepper
¼ tsp Cayenne Pepper
1 Bay Leaf
2½ Quarts Chicken Stock
½ Cup Plus 1 Tbsp Dark Roux
2 tsp Kitchen Bouquet
3 Dashes Tabasco
3 Tbsp Green Onion, Sliced

First you make a Roux (a really Dark Roux)*
Heat Vegetable Oil to hot and maintain heat in an 8-quart cast-iron or other heavy pot over medium-low heat.
Meanwhile, in a nonstick skillet, brown Andouille Sausage, then add to oil in the cast-iron pot. Repeat process with Cajun Sausage, Onion, Bell Pepper and Celery, Rotisserie Chicken, sautéing each ingredient individually and transferring each ingredient to the cast-iron pot as it is browned.

Add the Paprika, Black Pepper, Cayenne and Bay Leaf to the pot and stir. Mix in stock. Stir in Roux until blended. Bring to a boil and cook 40 minutes, stirring attentively.
Add Kitchen Bouquet, Tabasco and Green Onions and stir well. Simmer 5 minutes longer. Serve hot over cooked rice.

*I assume you make the Roux first since most recipes from South Louisiana start this way.
OPTION (one we took) - For simplicity and availability of ingredients, some deviations from the original Prejean’s recipe could still work. Substitute chicken and/or turkey for the quail and pheasant breasts. A pre-cooked Rotisserie chicken may be a great option (one less thing to deal with).

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