Easiest Recipe: Appetizing Chicken and Sausage Gumbo

Chicken and Sausage Gumbo.

You can have Chicken and Sausage Gumbo using 26 easy ingredients and 9 easy steps. Follow these simple steps to achieve that.

Ingredients of Chicken and Sausage Gumbo

  1. You need 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. It’s of Vegetable oil.
  4. You need 3/4 cup of flour.
  5. Prepare 2 of medium brown onions, diced.
  6. Prepare 2 of medium green bell peppers, diced.
  7. You need 5 of ribs of celery, diced.
  8. Prepare 2 litres of water.
  9. It’s 4 cloves of garlic minced.
  10. You need 3 of bay leaves.
  11. Prepare of Glug of Worcester sauce.
  12. You need 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. You need Bunch of spring onions.
  16. Prepare of Tabasco.
  17. It’s of Hot basmati rice.
  18. Prepare of Cajun seasoning.
  19. It’s 3/4 tsp of paprika.
  20. It’s 1/4 tsp of dried oregano.
  21. You need 1/4 tsp of dried thyme.
  22. You need 1/4 tsp of cayenne pepper.
  23. Prepare 1/4 tsp of garlic powder.
  24. Prepare 1/4 tsp of onion powder.
  25. You need 1/4 tsp of black pepper.
  26. Prepare 1/4 tsp of white pepper.

Chicken and Sausage Gumbo instructions

  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..