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Before you jump to Chicken and Sausage Gumbo recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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Therefore, it should be somewhat obvious that it’s not at all hard to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to chicken and sausage gumbo recipe. You can have chicken and sausage gumbo using 26 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to prepare Chicken and Sausage Gumbo:
- Prepare 500 g smoked sausage (andouille, or kielbasa from the Polish shop works well)
- Use 4 bone in, skin on chicken thighs
- Provide Vegetable oil
- Use 3/4 cup flour
- Take 2 medium brown onions, diced
- Use 2 medium green bell peppers, diced
- Take 5 ribs of celery, diced
- Take 2 litres water
- Provide 4 cloves garlic minced
- Provide 3 bay leaves
- You need Glug of Worcester sauce
- Get 2 teaspoons Creole seasoning (see recipe below)
- Use 1/2 teaspoon dried thyme
- You need Pinch smoked bittersweet paprika
- You need Bunch spring onions
- Prepare Tabasco
- Use Hot basmati rice
- Provide Cajun seasoning
- You need 3/4 tsp paprika
- Take 1/4 tsp dried oregano
- Take 1/4 tsp dried thyme
- Prepare 1/4 tsp cayenne pepper
- You need 1/4 tsp garlic powder
- Get 1/4 tsp onion powder
- Use 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.
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