CHICKEN AND SAUSAGE GUMBO
Steps:
- In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside. Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use. Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, chipotle powder, paprika and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour. Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface. Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.
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Tshepang Selemela
[email protected]The chicken and andouille Gumbao I made using this recipe was a hit at my dinner party. The chicken was juicy and well-cooked, the andouille added a smoky depth, and the okra provided a great texture. The Cajun seasoning was perfectly measured, resul
Gabriel Kwame
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Spread Islaam
[email protected]The chicken and andouille Gumbao I made following this recipe was a big success! It had the perfect balance of smoky andouille, succulent chicken, and a thick, flavorful gravy. The okra and Cajun seasonings added a nice touch. I received many complim
Red Butterfly
[email protected]meh
M Shahbaz
[email protected]This chicken and andouille Gumbao recipe was easy to prepare and turned out amazing! The chicken was moist and flavorful, and the andouille added a wonderful smokiness. The okra gave a nice texture, and the Cajun seasoning was perfect. I served it wi
Santosh Magar
[email protected]Not bad
Jen Black
[email protected]This Gumbao recipe is a real game-changers! The combination of chicken and andouille with the okra and Cajun seasoning was a hit at my dinner party. The okra added a wonderful texture to the dish and the seasoning provided an excellent savory balance
Najjemba Hanifa
[email protected]OK
Rahul Mahbub Rifat
[email protected]Every spoonful was pure heaven. The succulent chicken, the flavorful andouille, and the okra with its slight crunch were perfectly complemented by the rich, roux-based gravy. I added some extra Cajun seasoning to give it a bit more kick, and it turne
DXRIDOY DXRIDOY
[email protected]5 stars - great dish!
Hadi Shah
[email protected]This chicken andouille and okra dish was an absolute hit with my family! The rich, flavorful Cajun-style roux added an amazing depth of taste. The okra provided a great textural contrast to the succulent chicken and smoky andouille. We all agreed it