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All Reviews for Cajun Chicken and Sausage Gumbo. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo.
Alright, don’t linger, let’s course of action this chicken and sausage gumbo formula with 26 elements which are definitely easy to acquire, and we have to process them at the very least through 9 measures. You should expend a while on this, so the resulting food could be perfect.
Composition for Chicken and Sausage Gumbo:
- Give 500 g of smoked sausage (andouille, or kielbasa from the Polish shop works well)
- Need 4 bone in, skin on chicken thighs
- Require - Vegetable oil
- Take 3/4 cup for flour
- Give 2 - medium brown onions, diced
- Need 2 for medium green bell peppers, diced
- Prepare 5 for ribs of celery, diced
- You need 2 litres of water
- Need 4 cloves for garlic minced
- Take 3 for bay leaves
- Need for Glug of Worcester sauce
- Need 2 teaspoons for Creole seasoning (see recipe below)
- You need 1/2 teaspoon dried thyme
- Make ready Pinch for smoked bittersweet paprika
- You need Bunch - spring onions
- Make ready - Tabasco
- Give - Hot basmati rice
- Take of Cajun seasoning
- Provide 3/4 tsp paprika
- You need 1/4 tsp for dried oregano
- You need 1/4 tsp - dried thyme
- Require 1/4 tsp - cayenne pepper
- Make ready 1/4 tsp - garlic powder
- Make ready 1/4 tsp of onion powder
- Provide 1/4 tsp - black pepper
- Take 1/4 tsp of white pepper
Smoky sausage, okra, and aromatic vegetables make this an authentic recipe perfect for sharing. Remove and shred meat, and discard bones and skin; stir meat back into gumbo. This iconic dish represents everything we love about Louisiana cooking. With ordinary ingredients, the right seasonings, and patience, the results are extraordinary.
Chicken and Sausage Gumbo how to cook:
- 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.
The secrets to a good gumbo aren't anything fancy either, but if you take the time to do them right. A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this chicken-and-sausage gumbo a classic and, as in any good gumbo, a deep, rich roux. My Easy Chicken and Sausage Gumbo is a Cajun healthy gumbo recipe favorite and my trick is making a healthy roux! So, if you're looking for a gumbo recipe healthier, you're in the right place!
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