Easiest Way to Prepare Appetizing Chicken and sausage gumbo

Chicken and sausage gumbo. A classic roux is the thickening agent for this traditional Cajun-style gumbo made rich and hearty with chicken, sausage, onions, bell peppers, celery "This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Smoky sausage, okra, tender chicken and vegetables makes this a delicious dish.

Serve with white rice or potato salad (or both) spooned into the gumbo. Savory and delicious, Gumbo Recipe filled with juicy chicken, Andouille sausage, and fresh seafood all swimming in a flavorful roux-based broth. Learn how to Gumbo and bring all the flavors of New Orleans home cooking right to your dinner table. You can cook Chicken and sausage gumbo using 19 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken and sausage gumbo

1. Prepare 3 of sausages, cut.
2. You need 2 of chicken breasts, cut.
3. Prepare 1 can of of whole tomatoes (cut in quarters).
4. Prepare 1/2 of onion, chopped.
5. It's 2 of celery stalks chopped.
6. Prepare 1/2 of bell pepper, chopped.
7. You need 3/4 of all-purpose flour.
8. It's 3/4 of vegetable oil.
9. You need 4 of garlic cloves, minced.
10. It's 1 can of of corn.
11. It's 1 cup of whole okra, cut in halves.
12. Prepare 1 of Creole seasoning, to taste.
13. It's 1 of salt/pepper to taste.
14. It's 1 of cayenne pepper, lightly to taste.
15. You need 1 of crushed red pepper, lightly to taste.
16. You need 4 cup of chicken broth.
17. Prepare 1 of rice.
18. Prepare 1 of hot sauce, squirt.
19. It's 1 of worcestershire sauce, squirt.

This classic chicken and sausage gumbo recipe represents everything we love about Louisiana cooking. Drain on paper towels, reserving drippings in Dutch oven. Chef Isaac Toups, of Toups Meatery, teaches us how to make a New Orleans style chicken and sausage gumbo. Isaac lets us in on the importance of taking it.

Chicken and sausage gumbo instructions

1. Add flour and oil, whisk and stir constantly until it turns color of chocolate (20-25 minutes).
2. Mixed in diced vegetables for 5 minutes.
3. Add chicken, sausage, garlic and seasonings.
4. Add chicken broth, corn, okra, and tomatoes.
5. Bring to boil and let simmer on low/medium heat, stirring occasionally.
6. Serve over rice.

A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this chicken-and-sausage gumbo a classic and, as in any good gumbo, a deep, rich roux. A gumbo hinges on its thickeners. A roux of flour and fat is the primary one, and is in almost every gumbo I've ever eaten. How dark you take the roux I often use a slew of game meats in my gumbo, but so long as you use more than one you'll be fine.

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