Recipe: Appetizing Chicken and sausage gumbo

Recipe: Appetizing Chicken and sausage gumbo Delicious, fresh and tasty.

Chicken and sausage gumbo. Check Out Chicken Sausage Gumbo On eBay. Fill Your Cart With Color Today! Season with salt, pepper, and Creole seasoning; blend thoroughly.

Add the smoked sausage and stir.

Add the chicken pieces, bay leaf and finely minced fresh garlic.

Cut the meat from the bones and discard the bones.

You can cook Chicken and sausage gumbo using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chicken and sausage gumbo

1. It’s 1 pound of boneless skinless chicken thighs trimmed.

2. It’s 1 link of Cajun sausage sliced.

3. Prepare 1/2 cup of fine chopped onion.

4. Prepare 1/2 cup of fine chopped green bell.

5. You need 4 of fresh red chiles fine chopped.

6. It’s 1/2 cup of celery fine chopped.

7. It’s 3 of large garlic minced.

8. It’s leaves of Bay.

9. Prepare 32 oz of bold chicken stock.

10. Prepare 1/2 of + 1bsp oil (canola).

11. It’s 1/2 of + 1 tbsp flour.

12. You need of Cajun seasoning (I use Webber).

Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat.

Season the chicken with salt, pepper, and Creole seasoning, and brown quickly in large heavy pot.

Brown the sausage, pour off fat, and reserve meats.

In same heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color.

Chicken and sausage gumbo step by step

1. Add oil to a cast iron enamel pot and sprinkle in flour and make a dark chocolate roux and put into a separate glass container.

2. No need to wipe the pot so just add your sliced sausage to the pot and sear and remove.

3. Now add the chicken thighs and sear both sides and remove.

4. Add in all the veggies, sweat down until really soft.

5. Add in the chicken, sausage, tbsp Cajun seasoning, chicken stock, 1 cup water, bay leaves and cover until the chicken is ready to be pulled, about 30 to 40 minutes (I remove them and pull them so I can get rid of any leftover fatty pieces) add the pulled chicken back to the pot.

6. Whisk in your roux and simmer on low until it starts to thicken and taste for seasonings (if you need to add a little water to thin you can) add hot sauce to taste.

Andouille sausage and chicken are two common proteins in gumbo, but not the only ones by a long shot.

Then there's gumbo z'herbes, a Lenten version made with an acre's worth of sundry greens and not a scrap from the animal kingdom.

Speaking of vegetables, some gumbos, Creole ones, have tomato; others, Cajun ones, do not.

Season the chicken with salt, pepper and Creole seasoning.

Brown the sausage, pour off fat and reserve meats.