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Sausage And Chicken Gumbo Recipe Video
|Celery ribs||3 , finely diced|
|Green pepper||1 , finely diced|
|Sweet onion||1⁄2 Large, finely chopped|
|Chicken thighs||2 3⁄10 Pound, washed, trimmed (Skin on bone in)|
|Andouille sausage/Smoked sausage||2 , diced|
|Cajun seasoning mix||To Taste|
|Chicken broth||48 Ounce|
|All pupose flour||1⁄2 Cup (8 tbs)|
|Peanut oil||1⁄4 Cup (4 tbs)|
Calories 351 Calories from Fat 180
% Daily Value*
Total Fat 20 g31.3%
Saturated Fat 4 g20.1%
Trans Fat 0.1 g
Cholesterol 118.3 mg39.4%
Sodium 623.6 mg26%
Total Carbohydrates 10 g3.4%
Dietary Fiber 1 g4%
Sugars 2.7 g
Protein 30 g60.2%
Vitamin A 4.9% Vitamin C 28.1%
Calcium 2.7% Iron 11.3%
*Based on a 2000 Calorie diet
1)On a large skillet or pot heat the oil and add all the sausage and brown it.
2)On a large tray or cutting board place the chicken thighs and season the chicken liberally.
3)Take the sausage and the other ingredients out of the pan and set aside.
4)Place the chicken skin side down right into the sausage drippings of the pot on a medium heat and turn over the chicken after browning on one side.
5)To the pan now add the chicken broth and stir well and loosen the brown bits so that the flavors are blended with the broth and bring it up to simmer.
6)Remove the chicken from the broth and let it cool down and shred it into bits discarding the bone in the process.
7)On a pan toast the all purpose flour and peanut oil and mix well till there are no lumps by stirring constantly and until it turns into a caramelized milk chocolate color.
8)Add the vegetables in with the roux and mix well. Now gather the shredded chicken, sausage and onions to the broth along with gradually mixing the roux and vegetables at the end.
9)Simmer till it thickens and is ready to serve.
10)Enjoyed best with steamed rice in a hearty bowl.