Chicken And Sausage Gumbo Recipe

Classic Chicken And Sausage Gumbo Recipe

Ingredients:

1 pound boneless, skinless chicken thighs
1 pound andouille sausage, sliced
1/2 cup all-purpose flour
1/2 cup vegetable oil
1 large onion, chopped
1 green bell pepper, chopped
3 celery stalks, chopped
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
4 cups chicken broth
2 bay leaves
Salt and black pepper, to taste
3 cups cooked white rice
Chopped green onions, for garnish

Steps:

Season the chicken with salt and black pepper. Heat a large Dutch oven or pot over medium-high heat and brown the chicken on both sides until cooked through, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
Add the sliced sausage to the pot and brown on both sides, about 5-7 minutes. Remove the sausage from the pot and set aside.
Add the flour and oil to the pot and stir constantly to make a roux. Cook the roux for 10-15 minutes or until it turns a dark brown color.
Add the onion, bell pepper, celery, and garlic to the pot and cook for 5-7 minutes or until the vegetables are soft.
Add the Worcestershire sauce, hot sauce, thyme, oregano, smoked paprika, and cayenne pepper to the pot and stir to combine.
Add the chicken broth and bay leaves to the pot and stir to combine. Bring the mixture to a simmer.
Add the cooked chicken and sausage back to the pot and stir to combine. Simmer the gumbo for 30-40 minutes or until it has thickened and the flavors have melded together.
Season the gumbo with salt and black pepper to taste. Serve over cooked white rice and garnish with chopped green onions.

Spicy Chicken And Sausage Gumbo Recipe

Ingredients:

1 pound boneless, skinless chicken breasts
1 pound andouille sausage, sliced
1/2 cup all-purpose flour
1/2 cup vegetable oil
1 large onion, chopped
1 green bell pepper, chopped
3 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons Cajun seasoning
1 tablespoon hot sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
4 cups chicken broth
2 bay leaves
Salt and black pepper, to taste
3 cups cooked white rice
Chopped parsley, for garnish

Steps:

Season the chicken with Cajun seasoning. Heat a large Dutch oven or pot over medium-high heat and brown the chicken on both sides until cooked through, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
Add the sliced sausage to the pot and brown on both sides, about 5-7 minutes. Remove the sausage from the pot and set aside.
Add the flour and oil to the pot and stir constantly to make a roux. Cook the roux for 10-15 minutes or until it turns a dark brown color.
Add the onion, bell pepper, celery, and garlic to the pot and cook for 5-7 minutes or until the vegetables are soft.
Add the hot sauce, thyme, oregano, smoked paprika, and cayenne pepper to the pot and stir to combine.
Add the chicken broth and bay leaves to the pot and stir to combine. Bring the mixture to a simmer.
Add the cooked chicken and sausage back to the pot and stir to combine. Simmer the gumbo for 30-40 minutes or until it has thickened and the flavors have melded together.
Season the gumbo with salt and black pepper to taste. Serve over cooked white rice and garnish with chopped parsley.

Seafood Chicken And Sausage Gumbo Recipe

Ingredients:

1 pound boneless, skinless chicken thighs
1 pound andouille sausage, sliced
1/2 cup all-purpose flour
1/2 cup vegetable oil
1 large onion, chopped
1 green bell pepper, chopped
3 celery stalks, chopped
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
4 cups chicken broth
2 bay leaves
Salt and black pepper, to taste
1 pound shrimp, peeled and deveined
1 pound lump crabmeat, picked over for shells
3 cups cooked white rice
Chopped parsley and green onions, for garnish

Steps:

Season the chicken with salt and black pepper. Heat a large Dutch oven or pot over medium-high heat and brown the chicken on both sides until cooked through, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
Add the sliced sausage to the pot and brown on both sides, about 5-7 minutes. Remove the sausage from the pot and set aside.
Add the flour and oil to the pot and stir constantly to make a roux. Cook the roux for 10-15 minutes or until it turns a dark brown color.
Add the onion, bell pepper, celery, and garlic to the pot and cook for 5-7 minutes or until the vegetables are soft.
Add the Worcestershire sauce, hot sauce, thyme, oregano, smoked paprika, and cayenne pepper to the pot and stir to combine.
Add the chicken broth and bay leaves to the pot and stir to combine. Bring the mixture to a simmer.
Add the cooked chicken and sausage back to the pot and stir to combine. Simmer the gumbo for 30-40 minutes or until it has thickened and the flavors have melded together.
Add the shrimp and crabmeat to the pot and cook for 5-7 minutes or until the shrimp are pink and cooked through.
Season the gumbo with salt and black pepper to taste. Serve over cooked white rice and garnish with chopped parsley and green onions.

Conclusion

Chicken and sausage gumbo is a classic dish that has been beloved by people for generations. This flavorful dish is perfect for any occasion and can be made in a variety of ways to suit different tastes and preferences. Whether you prefer a classic recipe with a twist, a spicy version that packs a punch, or a seafood variation that brings a taste of the ocean to your plate, there is a chicken and sausage gumbo recipe out there for everyone. With a little creativity and some culinary expertise, you can create unique and delicious versions of this timeless dish that will impress even the most discerning foodies.