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Alright, don’t linger, let’s task this chicken and sausage gumbo menu with 26 elements which are absolutely easy to receive, and we have to process them at the very least through 9 tips. You should devote a while on this, so the resulting food could be perfect.

Ingredients of Chicken and Sausage Gumbo:

1. Need 500 g - smoked sausage (andouille, or kielbasa from the Polish shop works well)
2. Give 4 bone in, skin on chicken thighs
3. Require Vegetable oil
4. Get 3/4 cup of flour
5. Need 2 of medium brown onions, diced
6. You need 2 for medium green bell peppers, diced
7. Make ready 5 for ribs of celery, diced
8. Give 2 litres of water
9. Provide 4 cloves garlic minced
10. Make ready 3 bay leaves
11. Take - Glug of Worcester sauce
12. Make ready 2 teaspoons - Creole seasoning (see recipe below)
13. Provide 1/2 teaspoon dried thyme
14. Prepare Pinch of smoked bittersweet paprika
15. Require Bunch for spring onions
16. Require for Tabasco
17. Make ready of Hot basmati rice
18. Need for Cajun seasoning
19. Require 3/4 tsp - paprika
20. Give 1/4 tsp of dried oregano
21. You need 1/4 tsp dried thyme
22. Give 1/4 tsp of cayenne pepper
23. Provide 1/4 tsp for garlic powder
24. Require 1/4 tsp of onion powder
25. Give 1/4 tsp - black pepper
26. Prepare 1/4 tsp of white pepper

Chicken and Sausage Gumbo instructions:

1. Cook sausage in a cast iron pot over medium heat, stirring constantly, for 5 minutes or until browned. Drain on kitchen roll, reserving drippings in pan. Set sausage aside.
2. Brown chicken in drippings in the same pan over medium heat for 5 minutes or so. Remove to kitchen roll, reserving drippings in the pan. Set chicken aside.
3. Add enough oil to drippings in same pan to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 30 minutes, or until roux is chocolate coloured. Be careful not to burn it! Starting again is heartbreaking 😫
4. Stir in onion, pepper, and celery; cook, stirring often, 10 minutes or until tender. Stick your head in at this point for the best smell ever!
5. Gradually add 2 litres hot water. The mixtures seizes up at first because of the roux but will continue to loosen. Once all the water has been added, bring the mixture to a boil. Add chicken, garlic, bay leaves, Worcester, Creole seasoning, thyme and paprika.
6. Reduce heat to low, and simmer, stirring occasionally for an hour. Remove chicken and let it cool.
7. Add sausage back in and cook for a further 30 minutes.
8. Stir in most of the sliced green onions and cook for a further 20 minutes. Meanwhile, shred the chicken off the bone and add back in the the gumbo with 5 minutes to go.
9. Discard the bay leaves. Serve with rice, remaining green onions and a few good glugs of Tabasco on top.

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