Recipe: Yum-Yum Chicken and Sausage Gumbo

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We hope you got benefit from reading it, now let's go back to chicken and sausage gumbo recipe. To make chicken and sausage gumbo you need 26 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Chicken and Sausage Gumbo:

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

Steps to make Chicken and Sausage Gumbo:

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..

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