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We hope you got insight 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 do that.
The ingredients needed to prepare Chicken and Sausage Gumbo:
- Get 500 g smoked sausage (andouille, or kielbasa from the Polish shop works well)
- Prepare 4 bone in, skin on chicken thighs
- You need Vegetable oil
- Use 3/4 cup flour
- Prepare 2 medium brown onions, diced
- Provide 2 medium green bell peppers, diced
- Provide 5 ribs of celery, diced
- Get 2 litres water
- Prepare 4 cloves garlic minced
- Use 3 bay leaves
- Provide Glug of Worcester sauce
- Take 2 teaspoons Creole seasoning (see recipe below)
- Take 1/2 teaspoon dried thyme
- You need Pinch smoked bittersweet paprika
- Take Bunch spring onions
- Get Tabasco
- Provide Hot basmati rice
- Use Cajun seasoning
- Provide 3/4 tsp paprika
- Provide 1/4 tsp dried oregano
- You need 1/4 tsp dried thyme
- Take 1/4 tsp cayenne pepper
- Prepare 1/4 tsp garlic powder
- Take 1/4 tsp onion powder
- Use 1/4 tsp black pepper
- Prepare 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.
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