Recipe for chicken gumbo
What is it!?
Is it a stew?
Is it a soup??
It’s Chicken Gumbo! Both a stew and a soup…
Gumbo is a delightful dish from the American Cajun cuisine, in this version with chicken and spicy sausage. It is a mix between a soup and a stew, and is served with loose rice.
Consider making a double portion – the dish freezes well.
Equipment
- Cutting Board
- Chef'S Knife
- Storage Container
- Frying Pan
- Pot Large with a thick bottom
Ingredients
- 135 gram Peanut Oil
- 80 gram Flour
- 2 pcs. Onion large, chopped
- 2 pcs. Pepper green, chopped
- 4 pcs. Celery Stalks chopped
- 5 cloves Garlic chopped
- 2 l Chicken Broth about, can be slightly less
- 2 pcs. Bay Leaf
- Spices 1-2 tbsp. Creole seasoning, to taste
- 1 gram Thyme dried
- Salt and Pepper ground
- 1 pcs. Whole Chicken large, cut into suitable pieces
- 800 gram Sausages good, meaty smoked sausage cut into suitable pieces
- 1 bunch Parsley chopped
- Oil a bit, for browning
Cajun seasoning
- 15 gram Paprika
- 36 gram Salt
- 18 gram Garlic Powder
- 8 gram Onion Powder
- 6 gram Pepper black
- 5 gram Cayenne Pepper
- 3 gram Oregano dried
- 3 gram Thyme dried
Instructions
Cajun seasoning
- Mix all the spices together and store them in an airtight container. There's obviously enough for many batches, but you can always halve or quarter the recipe.
- Season the chicken pieces with the spice blend and possibly extra salt and pepper, and quickly brown them in a bit of oil.
- Brown the sausage pieces as well, and set the meat aside.
- Next, make a so-called "roux," which is very typical of Cajun cooking.
- Here's how you do it: In a large, thick-bottomed pot, heat 1½ dl. of oil and add the flour.
- The aim is to cook the flour while constantly stirring over medium heat until the mixture is nutty brown.
- Do not leave a roux unattended, or it will burn!
- The darker the roux gets, the more smoky and intense the flavor becomes, but be careful because it can quickly become too much, turning bitter and unpleasant.
- Once the right color is achieved, add the vegetables and sauté them while stirring for about 4-5 minutes.
- Then add the broth, chicken, sausage, and spices, and simmer on low heat for about an hour.
- Skim off any excess fat and season with salt, pepper, and extra Cajun seasoning, if needed.
- Serve the dish in large, deep plates along with cooked rice and a sprinkle of parsley and spring onions.