Chicken and Sausage Gumbo. Pour in the chicken broth and add the bay leaf. Skim off any foam that floats to the top during the last hour. Chicken and Sausage Gumbo Be the first to rate & review! Chicken and Sausage Gumbo

You can have Chicken and Sausage Gumbo using 26 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chicken and Sausage Gumbo
  1. Prepare 500 g of smoked sausage (andouille, or kielbasa from the Polish shop works well).
  2. Prepare 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. You need 2 of medium green bell peppers, diced.
  7. You need 5 of ribs of celery, diced.
  8. Prepare 2 litres of water.
  9. Prepare 4 cloves of garlic minced.
  10. It’s 3 of bay leaves.
  11. It’s of Glug of Worcester sauce.
  12. It’s 2 teaspoons of Creole seasoning (see recipe below).
  13. It’s 1/2 teaspoon of dried thyme.
  14. Prepare Pinch of smoked bittersweet paprika.
  15. Prepare Bunch of spring onions.
  16. You need of Tabasco.
  17. Prepare of Hot basmati rice.
  18. Prepare of Cajun seasoning.
  19. You need 3/4 tsp of paprika.
  20. You need 1/4 tsp of dried oregano.
  21. Prepare 1/4 tsp of dried thyme.
  22. It’s 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. You need 1/4 tsp of black pepper.
  26. Prepare 1/4 tsp of white pepper.

Add the garlic and parsley, and sauté until combined. Add the sausage and sauté just until it begins to brown. Add the chicken back to the pot. Add enough additional chicken stock to the gumbo pot to cover all the chicken and vegetable.

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..

Chicken & Sausage Gumbo A Louisiana favorite gumbo recipe, Chicken and Sausage Gumbo gets its flavor from the "holy trinity" of Cajun cuisine - green onions, celery and bell peppers. Start with Zatarain's Gumbo Mix with Rice and add chicken and Zatarain's Sausage. Ready to eat in under an hour. I have had several people ask me for an authentic chicken gumbo recipe. This is my attempt at a recipe.