Plato principal
Chicken & Sausage Gumbo
2 h 15 minPara 5Nutri-Score C€€
C
2 h 15 min
2 h 15 minChicken & Sausage Gumbo
receta de
Kimberly Hambleton
@kimberlys_journey
5 recetas
5 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chicken thighs (boneless, cut into pieces)Carne400 g
smoked paprika (for the chicken)Especias1 g- chicken seasoning (for the chicken)Especias1 g
dried thyme (for the chicken)Especias1 g- garlic granules (divided between chicken and gumbo)Especias2 g
salt (to taste)Especias6 g
black pepper (freshly ground)Especias2 g- cajun or creole seasoning (divided between chicken and gumbo)Especias10 g
vegetable oil (for the roux)Despensa75 ml
light butter (for the roux)Lácteos25 g- plain flour (for the roux)Despensa80 g
onion (large, finely diced)Frutas y verduras1 pieza
green pepper (diced)Frutas y verduras1 pieza- celery (sticks, finely diced)Frutas y verduras2 piezas
garlic (cloves, crushed)Frutas y verduras4 piezas- andouille sausage (sliced)Carne250 g
- chicken stock (good quality)Despensa1 litro
- dried oreganoEspecias1 g
- bay leavesEspecias2 piezas
- cayenne pepper (a pinch)Especias1 g
long-grain white rice (cooked, to serve)Cereales300 g- fresh parsley (chopped, to serve)Frutas y verduras10 g
- Louisiana-style hot sauce (to serve)Despensa30 ml
crusty French-style bread (to serve)Panadería1 pieza
por ración
Nutrición
578kcal
- Carbohidratos
- 60 g
- Proteínas
- 26 g
- Grasas
- 26 g
lo que usará
Utensilios
Sartén
Cocotte
wooden spoon
Cazo
paso a paso
Preparación
- Paso 1
Prep the vegetables
- Finely dice the onion and celery.
- Dice the green pepper.
- Crush the garlic cloves.
- Paso 2
Season and brown the chicken
- Season the chicken thighs with smoked paprika, chicken seasoning, thyme, garlic granules, salt, pepper and cajun seasoning.
- Brown the chicken in a pan until golden.
- Set the chicken aside.
- Paso 3
Make the roux
- Heat the vegetable oil and butter in a heavy pot.
- Whisk in the flour to form a roux.
- Cook on low heat, stirring continuously, until dark chocolate brown and nutty smelling.
- Paso 4
Add the vegetables and seasoning
- Stir the onion, green pepper, celery and garlic into the roux.
- Add the dried thyme, oregano, smoked paprika, garlic granules, cajun seasoning, black pepper, cayenne and salt.
- Cook down until the vegetables are soft.
- Paso 5
Add the stock
- Slowly pour in the chicken stock while stirring.
- Keep adding stock until you reach the consistency you like.
- Paso 6
Simmer the gumbo
- Return the browned chicken and the sliced andouille sausage to the pot.
- Add the bay leaves.
- Simmer on low heat until the meat is tender and the gumbo has thickened.
- Paso 7
Serve
- Spoon the gumbo over long-grain white rice.
- Scatter with chopped parsley.
- Serve with hot sauce and crusty bread on the side.