Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special 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 recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Chicken and Sausage Gumbo is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook 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:
- Take 500 g smoked sausage (andouille, or kielbasa from the Polish shop works well)
- Prepare 4 bone in, skin on chicken thighs
- Prepare Vegetable oil
- Prepare 3/4 cup flour
- Make ready 2 medium brown onions, diced
- Prepare 2 medium green bell peppers, diced
- Make ready 5 ribs of celery, diced
- Take 2 litres water
- Make ready 4 cloves garlic minced
- Make ready 3 bay leaves
- Take Glug of Worcester sauce
- Take 2 teaspoons Creole seasoning (see recipe below)
- Make ready 1/2 teaspoon dried thyme
- Prepare Pinch smoked bittersweet paprika
- Get Bunch spring onions
- Get Tabasco
- Prepare Hot basmati rice
- Get Cajun seasoning
- Prepare 3/4 tsp paprika
- Get 1/4 tsp dried oregano
- Make ready 1/4 tsp dried thyme
- Take 1/4 tsp cayenne pepper
- Prepare 1/4 tsp garlic powder
- Get 1/4 tsp onion powder
- Prepare 1/4 tsp black pepper
- Take 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 with this special food chicken and sausage gumbo recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
