Source: UIUC, Champaign, Ill.
Chicken legs and andouille sausage come together in a thick, savory broth in this Creole dish.
3/4 oz. diced yellow onion
1/8 oz. 1-inch-cut green, red and yellow peppers
1/2 oz. diced celery
1 piece chicken leg
2 oz. andouille, sliced on bias
1/8 cup chicken stock
1.25 oz. diced canned tomato with juice
1/2 tsp. ground thyme
1/8 tsp. ground sage
3/4 tsp. dried basil
1 pinch cayenne pepper
1 bay leaf
1/8 tsp. black pepper
1 pinch kosher salt
1 1/2 oz. cooked white rice
1/2 oz. butter
1/2 oz. flour
1 pinch fresh thyme
1/4 tsp. salad oil
- Prepare rice, hold hot.
- Make dark roux, hold hot.
- Season chicken leg with salt and pepper. Roast in preheated 425°F oven until 165°F. Hold hot.
- Sear andouille. Slice in skillet. Caramelize on both sides. Hold hot.
- Heat pan over medium high heat. Add oil. Sear bell peppers. Remove from skillet and hold hot.
- Add onion and celery to skillet. Caramelize veg. Add dry spices, stir well.
- Add dark roux to skillet. Stir well.
- Add chicken stock, tomatoes and bay leaf.
- Bring to boil, then reduce to simmer. Cook 20 minutes until thick. Remove bay leaf.
- Place rice into bowl. Sauce with gumbo gravy.
- Artfully arrange chicken leg, seared bell peppers and andouille. Garnish with fresh thyme.