Steps to Cook Speedy Chicken and Sausage Gumbo

Chicken and Sausage Gumbo Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “Chicken and Sausage Gumbo” recipe we have found so far. This is gonna really delicious.

Ingredients of Chicken and Sausage Gumbo

1. Make ready 500 g of smoked sausage (andouille, or kielbasa from the Polish shop works well).
2. It’s 4 of bone in, skin on chicken thighs.
3. You need of Vegetable oil.
4. Prepare 3/4 cup of flour.
5. You need 2 of medium brown onions, diced.
6. Prepare 2 of medium green bell peppers, diced.
7. Make ready 5 of ribs of celery, diced.
8. You need 2 litres of water.
9. Make ready 4 cloves of garlic minced.
10. Make ready 3 of bay leaves.
11. It’s of Glug of Worcester sauce.
12. Make ready 2 teaspoons of Creole seasoning (see recipe below).
13. It’s 1/2 teaspoon of dried thyme.
14. Make ready Pinch of smoked bittersweet paprika.
15. It’s Bunch of spring onions.
16. It’s of Tabasco.
17. You need of Hot basmati rice.
18. You need of Cajun seasoning.
19. Take 3/4 tsp of paprika.
20. You need 1/4 tsp of dried oregano.
21. Prepare 1/4 tsp of dried thyme.
22. Make ready 1/4 tsp of cayenne pepper.
23. It’s 1/4 tsp of garlic powder.
24. You need 1/4 tsp of onion powder.
25. It’s 1/4 tsp of black pepper.
26. You need 1/4 tsp of white pepper.

Chicken and Sausage Gumbo step by step

1. 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..
2. 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..
3. 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 😫.
4. 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!.
5. 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..
6. Reduce heat to low, and simmer, stirring occasionally for an hour. Remove chicken and let it cool..
7. Add sausage back in and cook for a further 30 minutes..
8. 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..
9. Discard the bay leaves. Serve with rice, remaining green onions and a few good glugs of Tabasco on top..