71min 4 ppl
Chicken and Sausage Gumbo
75 minutes
4 people
Hardover 60 min or 12+ steps
75 min · 7 steps
Hard: over 60 min or 12+ steps
480 kcalper person
Protein 32g
Carbs 22g
Fats 28g
About this dish
Chicken and smoked sausage simmered in a deep, dark roux with the Cajun holy trinity of onion, celery and pepper - the soulful, slow-built stew at the heart of Louisiana cooking.
Allergy Info
Gluten, Celery
Diet Info
Meat
Ingredients
Fresh Produce
- Oniondiced1
- Celery stalksdiced2
- Green Bell Pepperdiced1
- Garlic clovescrushed3
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into chunks600 g
- Smoked sausagesliced300 g
Tins & Jars
- Chicken stock1.2 l
Dried Goods
- Plain flour120 g
- Long-Grain White Ricefor serving300 g
Spices & Seasonings
- Cajun seasoning1 tbsp
- Bay leaves2
Oils & Condiments
- Vegetable Oil120 ml
Utensils
- Large pot
- Saucepan
- Whisk
- Ladle
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Dice the onion, celery and green pepper and crush the garlic.
Approx. 8 minutes
2
Heat the vegetable oil in a large heavy pot over medium heat, whisk in the flour and cook, stirring constantly, for 20 minutes until the roux is the colour of dark chocolate.
Approx. 20 minutes
3
Add the onion, celery and green pepper to the roux and cook for 5 minutes until softened.
Approx. 5 minutes
4
Stir in the garlic and cook for 1 minute, then gradually whisk in the chicken stock until smooth.
Approx. 3 minutes
5
Add the chicken, sausage, Cajun seasoning and bay leaves, bring to a simmer and cook for 25 minutes, stirring occasionally, until a meat thermometer inserted into the chicken reads at least 74°C.
Approx. 25 minutes
6
Meanwhile, cook the rice in a separate pot of salted water according to the packet instructions.
Approx. 12 minutes
7
Discard the bay leaves and serve the gumbo ladled over the cooked rice.
Approx. 2 minutes
