Recipe: Delicious Chicken and sausage gumbo

Chicken and sausage gumbo. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo. Chef Isaac Toups, of Toups Meatery, teaches us how to make a New Orleans style chicken and sausage gumbo.

With ordinary ingredients, the right seasonings, and patience, the results are extraordinary. The secrets to a good gumbo aren't anything fancy either, but if you take the time to do them right. Categories: Gumbo Recipes Chicken Recipes Poultry Sausage Recipes. You can have Chicken and sausage gumbo using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chicken and sausage gumbo

1. Prepare of boneless skinless chicken thighs trimmed.
2. You need of Cajun sausage sliced.
3. You need of fine chopped onion.
4. It's of fine chopped green bell.
5. Prepare of fresh red chiles fine chopped.
6. Prepare of celery fine chopped.
7. You need of large garlic minced.
8. Prepare of Bay.
9. You need of bold chicken stock.
10. You need of + 1bsp oil (canola).
11. Prepare of + 1 tbsp flour.
12. Prepare of Cajun seasoning (I use Webber).

Put the sausage, the rest of the creole seasoning,and the. Smoky sausage, okra, tender chicken and vegetables makes this a delicious dish. Get a taste of New Orleans cuisine at home with this savory and delicious chicken andouille sausage gumbo! Smoky sausage, okra, and aromatic vegetables make this an authentic recipe perfect for sharing.

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.

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. Chicken and sausage gumbo is a soulful Cajun stew rich with meat, aromatics, and roux. Growing up in Houston, I was no stranger to chicken and sausage gumbo. The city's close proximity to Louisiana's Cajun country insured that I knew plenty of kids with family names such as Boudreaux.