CAJUN-STYLE CHICKEN AND SMOKED SAUSAGE GUMBO
This might not be true Cajun but it is quite good! The best gumbo needs time to cook, so make this recipe when you have some time, it will take just over 3 hours to make, that is including boiling the chicken. Although it is pretty hard to improve on this gumbo, please don't omit the browning your sausage step firstly, it will bring out more flavor to the gumbo! if possible use andouille sausage for this if not any good-quality dry smoked sausage will do fine! The black beans are optional, I most always add them in! If you like extreme heat then add in cayenne or red pepper to taste. Don't let the amount of oil scare you, it will rise to the top when the gumbo is cooking and will be skimmed it off the top. Serve the gumbo over hot cooked rice.
Provided by Kittencalrecipezazz
Categories Gumbo
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Place the skinned chicken pieces in a large heavy pot (or Dutch oven) add in water chicken broth, bay leaves and whole garlic cloves; bring to a boil, reduce heat to medium-low, cover with a tight-fitting lid and simmer for about 40 minutes or until the chicken is just tender (do not overcook the chicken or it will become tough and stringy!).
- Remove the chicken from the broth (RESERVE 16 cups (1 gallon) water/broth mixture; drain the 16 cups broth through a wire mesh strainer, then place back into the pot.
- Chop the chicken into large pieces; set aside (you will add in the chicken later).
- To the 16 cups broth/water mixture, add in browned sausage meat, onions, green bell pepper, jalapeno pepper/s, celery and OXO beef powder, simmer stirring about 45 minutes.
- Heat oil in a large skillet; add in flour and cook whisking constantly until the flour is a dark brown caramel colour (about 15-20 minutes).
- Add in the sausage/broth mixture with Creole seasoning and simmer stirring occasionally for about 40 minutes.
- After 40 minutes cooking add in chicken and black beans (if using) simmer uncovered over medium-low heat, stirring occasionally for another 40-50 minutes.
- Skim off the fat that has accumulated on the top.
- Add in green onions and parsley; simmer on low heat for 10 minutes.
- Remove from heat and add in file powder and season with salt and pepper; stir to combine.
- Serve gumbo over hot cook rice.
Nutrition Facts : Calories 1446.5, Fat 105.8, SaturatedFat 25.2, Cholesterol 202.5, Sodium 2598.9, Carbohydrate 50, Fiber 7.7, Sugar 4.2, Protein 71.5
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Hari Raj Tripathi
[email protected]I've made this gumbo several times and it's always a hit. It's easy to make and the flavors are amazing. I highly recommend this recipe.
milf
[email protected]This gumbo was delicious! I made it for my husband and he loved it. The chicken and sausage were cooked to perfection and the gumbo had the perfect amount of spice. I will definitely be making this again.
Rana Rashid
[email protected]I'm not a huge fan of gumbo, but this recipe was really good. The chicken and sausage were cooked perfectly and the gumbo had the perfect amount of spice. I would definitely recommend this recipe to others.
Onyxangel
[email protected]This gumbo was easy to make and very flavorful. I used smoked turkey sausage instead of smoked pork sausage and it turned out great. I will definitely be making this again.
Natenal Denek
[email protected]I made this gumbo for my family last night and they loved it! The flavors were amazing and the gumbo was very filling. I will definitely be making this again soon.
Zain Ul Hassan
[email protected]This gumbo was absolutely delicious! I followed the recipe exactly and it turned out perfectly. The chicken and sausage were cooked to perfection and the gumbo had the perfect amount of spice. I will definitely be making this again.