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Alright, don’t linger, let’s course of action this chicken and sausage gumbo menu with 26 materials which are absolutely easy to acquire, and we have to process them at the very least through 9 measures. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements for Chicken and Sausage Gumbo:

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