Chicken and Sausage Gumbo
Welcome to the flavorful world of chicken and sausage gumbo! In this article, we're diving deep into the history, versatility, and tantalizing flavors of this beloved Southern dish.
Ingredients
- 1 cup 240 ml vegetable oil
- 1 cup 125 grams all-purpose flour
- 1 large onion diced
- 1 bell pepper diced
- 3 ribs celery diced
- 3 cloves garlic minced
- 12 ounces 340 grams smoked sausage, sliced
- 1 pound 450 grams boneless, skinless chicken thighs, diced
- 8 cups 1.9 liters chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 bay leaves
- Cooked rice for serving
- Chopped green onions for garnish
Instructions
- Make Roux: In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium heat. Gradually add flour, stirring constantly until the mixture turns a dark brown color, resembling peanut butter, about 20-30 minutes.
- Sauté Vegetables: Add diced onion, bell pepper, celery, and minced garlic to the roux. Cook for about 5 minutes until vegetables are softened.
- Add Sausage and Chicken: Stir in sliced smoked sausage and diced chicken thighs. Cook for another 5 minutes until chicken is browned.
- Pour Broth: Gradually pour in chicken broth, stirring continuously to prevent lumps.
- Season: Add Worcestershire sauce, hot sauce, salt, black pepper, paprika, cayenne pepper, and bay leaves. Stir well to combine.
- Simmer: Bring the gumbo to a boil, then reduce heat to low. Let it simmer uncovered for about 1 hour, stirring occasionally, until the gumbo thickens and flavors meld together.
- Serve: Remove bay leaves and discard. Serve the gumbo hot over cooked rice, garnished with chopped green onions.
- Enjoy your delicious Chicken and Sausage Gumbo!