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The ingredients needed to prepare Chicken and sausage gumbo:
- Prepare 1 pound of boneless skinless chicken thighs trimmed.
- Use 1 link of Cajun sausage sliced.
- Get 1/2 cup of fine chopped onion.
- Get 1/2 cup of fine chopped green bell.
- Use 4 of fresh red chiles fine chopped.
- Prepare 1/2 cup of celery fine chopped.
- Get 3 of large garlic minced.
- Prepare leaves of Bay.
- Provide 32 oz of bold chicken stock.
- Prepare 1/2 of + 1bsp oil (canola).
- Take 1/2 of + 1 tbsp flour.
- Use of Cajun seasoning (I use Webber).
Steps to make Chicken and sausage gumbo:
- 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.
- No need to wipe the pot so just add your sliced sausage to the pot and sear and remove.
- Now add the chicken thighs and sear both sides and remove.
- Add in all the veggies, sweat down until really soft.
- 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.
- 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.
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 thickens the. This classic chicken and sausage gumbo recipe represents everything we love about Louisiana cooking. The secrets to a good gumbo aren't anything fancy either, but if you take the time to do them right, your gumbo will be just as good as the ones served in New Orleans. This version, using chicken thighs and andouille sausage, uses only a roux and okra.
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