Easiest Way to Prepare Delicious Chicken and Sausage Gumbo

Chicken and Sausage Gumbo. All Reviews for Cajun Chicken and Sausage Gumbo. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo.

Smoky sausage, okra, and aromatic vegetables make this an authentic recipe perfect for sharing. A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this chicken-and-sausage gumbo a classic and, as in any good gumbo, a deep, rich roux. You can have Chicken and Sausage Gumbo using 26 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chicken and Sausage Gumbo

1. You need 500 g of smoked sausage (andouille, or kielbasa from the Polish shop works well).
2. Prepare 4 of bone in, skin on chicken thighs.
3. Prepare of Vegetable oil.
4. You need 3/4 cup of flour.
5. You need 2 of medium brown onions, diced.
6. You need 2 of medium green bell peppers, diced.
7. You need 5 of ribs of celery, diced.
8. It's 2 litres of water.
9. You need 4 cloves of garlic minced.
10. Prepare 3 of bay leaves.
11. You need of Glug of Worcester sauce.
12. It's 2 teaspoons of Creole seasoning (see recipe below).
13. It's 1/2 teaspoon of dried thyme.
14. Prepare Pinch of smoked bittersweet paprika.
15. You need Bunch of spring onions.
16. It's of Tabasco.
17. You need of Hot basmati rice.
18. It's of Cajun seasoning.
19. Prepare 3/4 tsp of paprika.
20. It's 1/4 tsp of dried oregano.
21. Prepare 1/4 tsp of dried thyme.
22. Prepare 1/4 tsp of cayenne pepper.
23. Prepare 1/4 tsp of garlic powder.
24. You need 1/4 tsp of onion powder.
25. It's 1/4 tsp of black pepper.
26. Prepare 1/4 tsp of white pepper.

Put the sausage, the rest of the creole seasoning,and the. This classic chicken and sausage gumbo recipe represents everything we love about Louisiana cooking. Drain on paper towels, reserving drippings in Dutch oven. Categories: Gumbo Recipes Chicken Recipes Poultry Sausage Recipes.

Chicken and Sausage Gumbo instructions

1. Cook sausage in a cast iron pot over medium heat, stirring constantly, for 5 minutes or until browned. Drain on kitchen roll, reserving drippings in pan. Set sausage aside..
2. Brown chicken in drippings in the same pan over medium heat for 5 minutes or so. Remove to kitchen roll, reserving drippings in the pan. Set chicken aside..
3. Add enough oil to drippings in same pan to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 30 minutes, or until roux is chocolate coloured. Be careful not to burn it! Starting again is heartbreaking 😫.
4. Stir in onion, pepper, and celery; cook, stirring often, 10 minutes or until tender. Stick your head in at this point for the best smell ever!.
5. Gradually add 2 litres hot water. The mixtures seizes up at first because of the roux but will continue to loosen. Once all the water has been added, bring the mixture to a boil. Add chicken, garlic, bay leaves, Worcester, Creole seasoning, thyme and paprika..
6. Reduce heat to low, and simmer, stirring occasionally for an hour. Remove chicken and let it cool..
7. Add sausage back in and cook for a further 30 minutes..
8. Stir in most of the sliced green onions and cook for a further 20 minutes. Meanwhile, shred the chicken off the bone and add back in the the gumbo with 5 minutes to go..
9. Discard the bay leaves. Serve with rice, remaining green onions and a few good glugs of Tabasco on top..

A gumbo hinges on its thickeners. A roux of flour and fat is the primary one, and is in almost every gumbo I've ever eaten. How dark you take the roux I often use a slew of game meats in my gumbo, but so long as you use more than one you'll be fine. Chicken, andouille sausage and shrimp are a. Chef Isaac Toups, of Toups Meatery, teaches us how to make a New Orleans style chicken and sausage gumbo.