Chicken and sausage gumbo. Season with salt, pepper, and Creole seasoning; blend thoroughly. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Chicken and sausage gumbo Add the chicken pieces, bay leaf and finely minced fresh garlic. Cut the meat from the bones and discard the bones. Season the chicken with salt, pepper, and Creole seasoning, and brown quickly in large heavy pot.

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chicken and sausage gumbo. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chicken and sausage gumbo is one of the most well liked of current trending meals in the world. It's simple, it's fast, it tastes delicious. It's appreciated by millions every day. They are fine and they look wonderful. Chicken and sausage gumbo is something which I have loved my entire life.

Season with salt, pepper, and Creole seasoning; blend thoroughly. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

To get started with this recipe, we have to prepare a few components. You can have chicken and sausage gumbo using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chicken and sausage gumbo:

{Get 1 pound of boneless skinless chicken thighs trimmed.
{Prepare 1 link of Cajun sausage sliced.
{Get 1/2 cup of fine chopped onion.
{Make ready 1/2 cup of fine chopped green bell.
{Take 4 of fresh red chiles fine chopped.
{Make ready 1/2 cup of celery fine chopped.
{Prepare 3 of large garlic minced.
{Prepare leaves of Bay.
{Take 32 oz of bold chicken stock.
{Take 1/2 of + 1bsp oil (canola).
{Take 1/2 of + 1 tbsp flour.
{Prepare of Cajun seasoning (I use Webber).

Brown the sausage, pour off fat, and reserve meats. In same heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color. Add the garlic and parsley, and sauté until combined. Add the sausage and sauté just until it begins to brown.

Instructions to make Chicken and sausage gumbo:

Add oil to a cast iron enamel pot and sprinkle in flour and make a dark chocolate roux and put into a separate glass container.
No need to wipe the pot so just add your sliced sausage to the pot and sear and remove.
Now add the chicken thighs and sear both sides and remove.
Add in all the veggies, sweat down until really soft.
Add in the chicken, sausage, tbsp Cajun seasoning, chicken stock, 1 cup water, bay leaves and cover until the chicken is ready to be pulled, about 30 to 40 minutes (I remove them and pull them so I can get rid of any leftover fatty pieces) add the pulled chicken back to the pot.
Whisk in your roux and simmer on low until it starts to thicken and taste for seasonings (if you need to add a little water to thin you can) add hot sauce to taste.

Add the chicken back to the pot. Add enough additional chicken stock to the gumbo pot to cover all the chicken and vegetable. Andouille sausage and chicken are two common proteins in gumbo, but not the only ones by a long shot. Then there's gumbo z'herbes, a Lenten version made with an acre's worth of sundry greens and not a scrap from the animal kingdom. Speaking of vegetables, some gumbos, Creole ones, have tomato; others, Cajun ones, do not.

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