How to Make Perfect Chicken and sausage gumbo

Delicious, fresh and tasty.

Chicken and sausage gumbo. Delicious sausages made with premium ingredients. Season with salt, pepper, and Creole seasoning; blend thoroughly. The secrets to a good gumbo aren't anything fancy either, but if you take the time to do them right, your gumbo will be just as good as the ones served in New Orleans.

Chicken and sausage gumbo 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. You can cook Chicken and sausage gumbo using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chicken and sausage gumbo

  1. Prepare 1 pound of boneless skinless chicken thighs trimmed.
  2. You need 1 link of Cajun sausage sliced.
  3. You need 1/2 cup of fine chopped onion.
  4. It's 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. It's 3 of large garlic minced.
  8. Prepare leaves of Bay.
  9. Prepare 32 oz of bold chicken stock.
  10. It's 1/2 of + 1bsp oil (canola).
  11. You need 1/2 of + 1 tbsp flour.
  12. You need of Cajun seasoning (I use Webber).

Chicken and Sausage Gumbo is the ultimate Louisiana comfort food! 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.

Chicken and sausage gumbo instructions

  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.

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. 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 thickens the stew. While simmering, saute sausage in a large skillet over medium-high heat until browned on all sides.