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Alright, don’t linger, let’s approach this chicken and sausage gumbo formula with 26 materials which are definitely easy to acquire, and we have to process them at the very least through 9 ways. You should expend a while on this, so the resulting food could be perfect.
Ingredients requirements - 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
- Give of Vegetable oil
- Make ready 3/4 cup flour
- Provide 2 - medium brown onions, diced
- Take 2 for medium green bell peppers, diced
- Get 5 for ribs of celery, diced
- Take 2 litres of water
- Prepare 4 cloves for garlic minced
- Need 3 bay leaves
- Give - Glug of Worcester sauce
- Give 2 teaspoons of Creole seasoning (see recipe below)
- Require 1/2 teaspoon for dried thyme
- Need Pinch smoked bittersweet paprika
- Need Bunch for spring onions
- Require Tabasco
- Get for Hot basmati rice
- Require of Cajun seasoning
- Need 3/4 tsp of paprika
- You need 1/4 tsp - dried oregano
- Take 1/4 tsp dried thyme
- Make ready 1/4 tsp for cayenne pepper
- Need 1/4 tsp of garlic powder
- Prepare 1/4 tsp - onion powder
- Give 1/4 tsp of black pepper
- Give 1/4 tsp - white pepper
Chicken and Sausage Gumbo instructions:
- 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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