Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, chicken and sausage gumbo. It is one of my favorites. This time, 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 current trending meals in the world. It’s easy, it’s quick, 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 entire life.
To get started with this particular recipe, we have to prepare a few components. You can have chicken and sausage gumbo using 26 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chicken and Sausage Gumbo:
- Take 500 g smoked sausage (andouille, or kielbasa from the Polish shop works well)
- Make ready 4 bone in, skin on chicken thighs
- Get Vegetable oil
- Take 3/4 cup flour
- Make ready 2 medium brown onions, diced
- Prepare 2 medium green bell peppers, diced
- Get 5 ribs of celery, diced
- Take 2 litres water
- Get 4 cloves garlic minced
- Prepare 3 bay leaves
- Get Glug of Worcester sauce
- Get 2 teaspoons Creole seasoning (see recipe below)
- Prepare 1/2 teaspoon dried thyme
- Prepare Pinch smoked bittersweet paprika
- Make ready Bunch spring onions
- Get Tabasco
- Prepare Hot basmati rice
- Prepare Cajun seasoning
- Take 3/4 tsp paprika
- Take 1/4 tsp dried oregano
- Take 1/4 tsp dried thyme
- Get 1/4 tsp cayenne pepper
- Make ready 1/4 tsp garlic powder
- Take 1/4 tsp onion powder
- Get 1/4 tsp black pepper
- Make ready 1/4 tsp white pepper
Steps 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’s going to wrap this up with this special food chicken and sausage gumbo recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
