Recipe: Appetizing Chicken and sausage gumbo

Chicken and sausage gumbo. Quality products from the family company you trust: Johnsonville Sausages. Season with salt, pepper, and Creole seasoning; blend thoroughly. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients.

This gumbo starts with a dark roux as its base. Once the roux is ready and combined with water, add sautéed chopped green bell pepper, onion and celery to the pot. Sear the chicken and sausage, too, before throwing them in, and letting the gumbo cook low and slow for hours. You can have 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. You need 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. You need 1/2 cup of celery fine chopped.
7. You need 3 of large garlic minced.
8. Prepare leaves of Bay.
9. You need 32 oz of bold chicken stock.
10. You need 1/2 of + 1bsp oil (canola).
11. Prepare 1/2 of + 1 tbsp flour.
12. Prepare of Cajun seasoning (I use Webber).

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. A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana.

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 file powder make this chicken-and-sausage gumbo a classic and, as in any good gumbo, a deep, rich roux thickens the stew. This Easy Chicken Gumbo recipe is like a party for your mouth! Vibrant, spicy flavor simmered to perfection, this combination of chicken, sausage, okra, and veggies is cooked in a creamy creole spiced broth that is just pure comfort. Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. While simmering, saute sausage in a large skillet over medium-high heat until browned on all sides.

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