RECIPE CHICKEN AND ANDOUILLE GUMBO
Poultry dishes from United States for 4 persons
Ingredients
- 1 onion, chopped
- 1 red pepper, chopped
- 3 celery stalks, chopped
- 1 pnd chickenbreast, sliced
- 1/4 pnds choriza, cubed
- 4 tbsp veg. oil
- 2 cubes chickenstock powder
- 3 tbsp cajun spices
- 2 ounces flour
- 1 courgette, sliced/cubed
- 3 springonions, chopped
- 3 sprigs of parsley, chopped
- 8 drops of hotsauce
Preparation
Saute chorizo in half the oil, about 3 mins. Take out chorizo. In remaining oil saute chicken for about 4 mins. Crumble stockcubes over chicken. Add half the cajun spices and 3 cups of water. Bring to a boil and leave to simmer untill the chicken is done.
In another pan heat remaining oil and flour on low heat until it lightly browns. Add onion, pepper, celery and saute about 10 mins.
Add vegetable mixture to stock with chorizo and remaining cajunspices. Add courgette, springonion and parsley and leave to simmer about 15 mins. Add hotsauce to taste.
Serve with rice.
In another pan heat remaining oil and flour on low heat until it lightly browns. Add onion, pepper, celery and saute about 10 mins.
Add vegetable mixture to stock with chorizo and remaining cajunspices. Add courgette, springonion and parsley and leave to simmer about 15 mins. Add hotsauce to taste.
Serve with rice.