Recipe: Perfect Chicken and sausage gumbo

Chicken and sausage gumbo. All Reviews for Cajun 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.

Smoky sausage, okra, and aromatic vegetables make this an authentic recipe perfect for sharing. 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. You can cook Chicken and sausage gumbo using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken and sausage gumbo

1. You need 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. It's 1/2 cup of fine chopped green bell.
5. Prepare 4 of fresh red chiles fine chopped.
6. Prepare 1/2 cup of celery fine chopped.
7. Prepare 3 of large garlic minced.
8. It's leaves of Bay.
9. Prepare 32 oz of bold chicken stock.
10. You need 1/2 of + 1bsp oil (canola).
11. Prepare 1/2 of + 1 tbsp flour.
12. It's of Cajun seasoning (I use Webber).

This classic chicken and sausage gumbo recipe represents everything we love about Louisiana cooking. Drain on paper towels, reserving drippings in Dutch oven. Categories: Gumbo Recipes Chicken Recipes Poultry Sausage Recipes. Chef Isaac Toups, of Toups Meatery, teaches us how to make a New Orleans style chicken and sausage gumbo.

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.

Isaac lets us in on the importance of taking it. A gumbo hinges on its thickeners. A roux of flour and fat is the primary one, and is in almost every gumbo I've ever eaten. How dark you take the roux I often use a slew of game meats in my gumbo, but so long as you use more than one you'll be fine. Chicken, andouille sausage and shrimp are a.

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