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Chicken & Sausage Gumbo
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Chicken & Sausage Gumbo

2 godz. 15 minPorcje: 5Nutri-Score C€€
od @kimberlys_journey5 importówugotowano 0 razy
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Składniki

5 osób
  • chicken thighs (boneless, cut into pieces)Mięso400 g
  • smoked paprika (for the chicken)Przyprawy1 g
  • chicken seasoning (for the chicken)Przyprawy1 g
  • dried thyme (for the chicken)Przyprawy1 g
  • garlic granules (divided between chicken and gumbo)Przyprawy2 g
  • salt (to taste)Przyprawy6 g
  • black pepper (freshly ground)Przyprawy2 g
  • cajun or creole seasoning (divided between chicken and gumbo)Przyprawy10 g
  • vegetable oil (for the roux)Spiżarnia75 ml
  • light butter (for the roux)Nabiał25 g
  • plain flour (for the roux)Spiżarnia80 g
  • onion (large, finely diced)Warzywa i owoce1 kawałek
  • green pepper (diced)Warzywa i owoce1 kawałek
  • celery (sticks, finely diced)Warzywa i owoce2 kawałki
  • garlic (cloves, crushed)Warzywa i owoce4 kawałki
  • andouille sausage (sliced)Mięso250 g
  • chicken stock (good quality)Spiżarnia1 litr
  • dried oreganoPrzyprawy1 g
  • bay leavesPrzyprawy2 kawałki
  • cayenne pepper (a pinch)Przyprawy1 g
  • long-grain white rice (cooked, to serve)Produkty zbożowe300 g
  • fresh parsley (chopped, to serve)Warzywa i owoce10 g
  • Louisiana-style hot sauce (to serve)Spiżarnia30 ml
  • crusty French-style bread (to serve)Piekarnia1 kawałek

na porcję

Wartości odżywcze

578kcal

Węglowodany
60 g
Białko
26 g
Tłuszcz
26 g
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Przybory

  • Patelnia
  • Garnek żeliwny
  • wooden spoon
  • Rondel

krok po kroku

Przygotowanie

  1. Prep the vegetables

    • Finely dice the onion and celery.
    • Dice the green pepper.
    • Crush the garlic cloves.
    Krok 1

  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.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  5. Add the stock

    • Slowly pour in the chicken stock while stirring.
    • Keep adding stock until you reach the consistency you like.
    Krok 5

  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.
    Krok 6

  7. Serve

    • Spoon the gumbo over long-grain white rice.
    • Scatter with chopped parsley.
    • Serve with hot sauce and crusty bread on the side.
    Krok 7
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