Chicken and Sausage Gumbo
Chicken and Sausage Gumbo

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, chicken and sausage gumbo. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Chicken and Sausage Gumbo is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Chicken and Sausage Gumbo is something which I have loved my entire life.

Season with salt, pepper, and Creole seasoning; blend thoroughly. The secrets to a good gumbo aren't anything fancy either, but if you take the time to do them right, your gumbo will be just as good as the ones served in New Orleans. Make sure to brown the sausage and chicken until they both have crispy caramelization.

To begin with this particular recipe, we must first prepare a few components. You can have chicken and sausage gumbo using 26 ingredients and 9 steps. Here is how you cook it.

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

Once the roux is ready and combined with water, add sautéed chopped green bell pepper, onion and celery to the pot. Sear the chicken and sausage, too, before throwing them in, and letting the gumbo cook low and slow for hours. Season the chicken with salt, pepper, and Creole seasoning, and brown quickly in large heavy pot. Brown the sausage, pour off fat, and reserve meats.

Instructions to make Chicken and Sausage Gumbo:
  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.

In same heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color. 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 thickens the stew. This Easy Chicken Gumbo recipe is like a party for your mouth! Vibrant, spicy flavor simmered to perfection, this combination of chicken, sausage, okra, and veggies is cooked in a creamy creole spiced broth that is just pure comfort.

So that is going to wrap it up with this exceptional food chicken and sausage gumbo recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!