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Chicken & Sausage Gumbo
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Chicken & Sausage Gumbo

2 h 15 minServes 5Nutri-Score C€€
from @kimberlys_journey5 imports0 cooked
Adapt this recipe

what you need

Ingredients

5 people
  • chicken thighs (boneless, cut into pieces)Meat400 g
  • smoked paprika (for the chicken)Spices1 g
  • chicken seasoning (for the chicken)Spices1 g
  • dried thyme (for the chicken)Spices1 g
  • garlic granules (divided between chicken and gumbo)Spices2 g
  • salt (to taste)Spices6 g
  • black pepper (freshly ground)Spices2 g
  • cajun or creole seasoning (divided between chicken and gumbo)Spices10 g
  • vegetable oil (for the roux)Pantry75 ml
  • light butter (for the roux)Dairy25 g
  • plain flour (for the roux)Pantry80 g
  • onion (large, finely diced)Produce1 piece
  • green pepper (diced)Produce1 piece
  • celery (sticks, finely diced)Produce2 pieces
  • garlic (cloves, crushed)Produce4 pieces
  • andouille sausage (sliced)Meat250 g
  • chicken stock (good quality)Pantry1 litre
  • dried oreganoSpices1 g
  • bay leavesSpices2 pieces
  • cayenne pepper (a pinch)Spices1 g
  • long-grain white rice (cooked, to serve)Grains300 g
  • fresh parsley (chopped, to serve)Produce10 g
  • Louisiana-style hot sauce (to serve)Pantry30 ml
  • crusty French-style bread (to serve)Bakery1 piece

per serving

Nutrition

578kcal

Carbs
60 g
Proteins
26 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Dutch oven
  • wooden spoon
  • Saucepan

step by step

Method

  1. Prep the vegetables

    • Finely dice the onion and celery.
    • Dice the green pepper.
    • Crush the garlic cloves.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Add the stock

    • Slowly pour in the chicken stock while stirring.
    • Keep adding stock until you reach the consistency you like.
    Step 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.
    Step 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.
    Step 7
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