Bennie's Chicken Gizzard/Andouillé Gumbo
DescriptionA delicious main dish created by Bennie Galatas. Bennie was an avid fan of Justin Wilson and created his dishes with a lot of Cajun enthusiasm. Everything Bennie made was delicious and Coon Ass Cajun good through and through! Enjoy!
What you need
1 BIG gumbo pot
2 large cast iron skillets
1 1 large sauce pan
1 large cooking spoon
1 large cooking spoon with holesIngredients
2 large onions
1 cup chopped celery
1 cup chopped bell pepper
1 bunch chopped green onions
5 toes garlic (minced)
2 tbsp. butter or margarine
2 lbs. andouille sausage
2 cups chicken livers
2 packs chicken gizzards
1 cup flour
1 cup olive oil or vegetable oil
8 - 10 cups water
Louisiana red hot sauce, salt and pepper to taste.What you need to do
In sauce pot, simmer gizzards in a little water for 15-20 minutes. (you can put a little liquid crab boil in the water for added zing).
In skillet, sauté livers in margarine and a little water.
In other skillet, prepare a roux by browning flour in oil till golden brown (on the dark side).
Transfer contents of skillet to large gumbo pot. Over medium heat, add onions, bell peppers, garlic, celery and andouillé; sauté 'til vegetables become transparent. Add gizzards, livers and 3 tsp. Louisiana hot sauce. Salt and pepper to taste.
Raise fire and bring to a boil. Cover pot; cook on high heat for about 45 minutes, stirring often. Lower heat and simmer, covered for about 2 hours. Stir often.Serve over cooked, fluffy rice. (should be soupy)
This recipe makes SO much, it should be served to company or plan to eat gumbo forever!