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Chicken and Sausage Gumbo cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you effortlessly, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken and Sausage Gumbo dishes you make.
Alright, don’t linger, let’s approach this chicken and sausage gumbo formula with 26 components which are surely easy to obtain, and we have to process them at the very least through 9 ways. You should shell out a while on this, so the resulting food could be perfect.
Ingredients requirements for Chicken and Sausage Gumbo:
- Prepare 500 g - smoked sausage (andouille, or kielbasa from the Polish shop works well)
- Need 4 bone in, skin on chicken thighs
- Take - Vegetable oil
- Prepare 3/4 cup of flour
- Get 2 medium brown onions, diced
- Make ready 2 of medium green bell peppers, diced
- Make ready 5 of ribs of celery, diced
- Take 2 litres - water
- Take 4 cloves for garlic minced
- Provide 3 for bay leaves
- Take Glug of Worcester sauce
- Require 2 teaspoons for Creole seasoning (see recipe below)
- Make ready 1/2 teaspoon of dried thyme
- You need Pinch smoked bittersweet paprika
- Give Bunch of spring onions
- Make ready Tabasco
- You need of Hot basmati rice
- Provide for Cajun seasoning
- Prepare 3/4 tsp for paprika
- Give 1/4 tsp for dried oregano
- Take 1/4 tsp for dried thyme
- Give 1/4 tsp for cayenne pepper
- Require 1/4 tsp of garlic powder
- Prepare 1/4 tsp - onion powder
- Need 1/4 tsp of black pepper
- Take 1/4 tsp white pepper
Chicken and Sausage Gumbo making process:
- 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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