Hey everyone, it’s John, welcome to our recipe site. 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 unique. This is gonna smell and look delicious.
Chicken and Sausage Gumbo is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Chicken and Sausage Gumbo is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook chicken and sausage gumbo using 26 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chicken and Sausage Gumbo:
- Take 500 g smoked sausage (andouille, or kielbasa from the Polish shop works well)
- Take 4 bone in, skin on chicken thighs
- Get Vegetable oil
- Prepare 3/4 cup flour
- Prepare 2 medium brown onions, diced
- Take 2 medium green bell peppers, diced
- Prepare 5 ribs of celery, diced
- Get 2 litres water
- Take 4 cloves garlic minced
- Take 3 bay leaves
- Take Glug of Worcester sauce
- Take 2 teaspoons Creole seasoning (see recipe below)
- Prepare 1/2 teaspoon dried thyme
- Get Pinch smoked bittersweet paprika
- Make ready Bunch spring onions
- Prepare Tabasco
- Get Hot basmati rice
- Prepare Cajun seasoning
- Take 3/4 tsp paprika
- Get 1/4 tsp dried oregano
- Get 1/4 tsp dried thyme
- Prepare 1/4 tsp cayenne pepper
- Make ready 1/4 tsp garlic powder
- Get 1/4 tsp onion powder
- Take 1/4 tsp black pepper
- Prepare 1/4 tsp white pepper
Instructions to make Chicken and Sausage Gumbo:
- 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.
- 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.
- 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 😫
- 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!
- 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.
- Reduce heat to low, and simmer, stirring occasionally for an hour. Remove chicken and let it cool.
- Add sausage back in and cook for a further 30 minutes.
- 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.
- Discard the bay leaves. Serve with rice, remaining green onions and a few good glugs of Tabasco on top.
So that is going to wrap this up for this exceptional food chicken and sausage gumbo recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Happy cooking!
