Chicken and Sausage Gumbo.
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Ingredients requirements for Chicken and Sausage Gumbo:
- Give 500 g of smoked sausage (andouille, or kielbasa from the Polish shop works well).
- Give 4 for bone in, skin on chicken thighs.
- Prepare - Vegetable oil.
- Provide 3/4 cup - flour.
- Need 2 of medium brown onions, diced.
- Provide 2 medium green bell peppers, diced.
- Prepare 5 ribs of celery, diced.
- Give 2 litres of water.
- You need 4 cloves for garlic minced.
- Require 3 bay leaves.
- Prepare of Glug of Worcester sauce.
- Provide 2 teaspoons - Creole seasoning (see recipe below).
- Prepare 1/2 teaspoon dried thyme.
- Give Pinch - smoked bittersweet paprika.
- Give Bunch spring onions.
- You need for Tabasco.
- Prepare for Hot basmati rice.
- You need Cajun seasoning.
- Provide 3/4 tsp paprika.
- Need 1/4 tsp dried oregano.
- Need 1/4 tsp - dried thyme.
- Prepare 1/4 tsp - cayenne pepper.
- Provide 1/4 tsp for garlic powder.
- Need 1/4 tsp onion powder.
- Provide 1/4 tsp - black pepper.
- Require 1/4 tsp of white pepper.
Chicken and Sausage Gumbo start cooking:
- 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..
- 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..
- 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 😫.
- 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!.
- 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..
- Reduce heat to low, and simmer, stirring occasionally for an hour. Remove chicken and let it cool..
- Add sausage back in and cook for a further 30 minutes..
- 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..
- Discard the bay leaves. Serve with rice, remaining green onions and a few good glugs of Tabasco on top..
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