SMOKED CHICKEN RECIPE INGREDIENTS
- 1 (2 1/2 to 3 lb.) chicken
- Pinches of salt, garlic powder, and cayenne pepper
- 1 c. onions, chopped
- 1 c. bell peppers, chopped
- 3/4 c. celery, chopped
- 1 1/4. flour
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. cayenne pepper
- Vegetable oil
- 7 c. chicken stock
- 1/2 lb. smoked sausage (kielbasa or Polish sausage)
- 1 tsp. minced garlic
- Hot rice
Rub both sides of cut up chicken pieces with salt, garlic powder, and pepper. Let sit for 30 minutes. Mix onions, peppers, and celery. Put flour, salt, garlic powder, and pepper in a plastic bag. Add the chicken pieces and shake. Save 1/2 cup of the flour mixture. Heat 1 1/2 inches of oil in a large fry pan. Add chicken and fry until brown on both sides, 5-8 minutes each side. Remove chicken and drain on paper towel. Pour hot oil and pan drippings into a glass measuring cup. Return 1/2 cup of the oil to the skillet. Over high heat, whisk in the reserved flour mixture. Cook and stir about 4 minutes, until dark in color. Remove from heat and add vegetables; stir until mixture stops darkening. Return pan to low heat and cook while stirring until vegetables soften, about 5 minutes.
Bring chicken stock to a boil in a large Dutch oven. Add the vegetable mixture by spoonfuls, whisking between each addition. Return to a boil, remembering to whisk constantly. Bring to a simmer. Slice and add the smoked sausage. Simmer uncovered about 45 minutes, stirring often in the last 8-10 minutes.
Bone the chicken pieces and dice the meat into bite size pieces. When gumbo has simmered 45 minutes, stir in the chicken. Add salt and pepper to taste. Serve immediately. If serving as a main course, scoop 1/3 cup cooked rice into a soup bowl, circle with about 1 1/4 cup gumbo. If serving as an appetizer, spoon 1 heaping teaspoon cooked rice into a cup, covering with 3/4 cup gumbo. Serves 6 as the main dish or 10 as an appetizer....enjoy it !
