Recipe: Appetizing Gumbo Chicken and Smoked Sausage Creole

Gumbo Chicken and Smoked Sausage Creole. How to make New Orleans Chicken and Sausage Gumbo with Grilled Cheese. This authentic Louisiana Smoked Chicken and Sausage Gumbo is made with chicken, sausage, and smoked turkey all cooked in a delicious dark roux. Served with a side of hot cooked rice and potato salad if desired.

My Creole ancestors would want me to punch them in the throat. Of all the gumbos, chicken and smoked sausage gumbo defines rural Cajun food culture. Deep, dark roux-based flavor is punched with smoky pork andouille sausage, and it's spiked with just enough heat to make you grab for another beer and beg for another bowl. You can have Gumbo Chicken and Smoked Sausage Creole using 19 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Gumbo Chicken and Smoked Sausage Creole

1. You need 1/3 cup of oil for frying.
2. It's 1/3 cup of all purpose flour.
3. You need 2 each of onion chopped.
4. Prepare 2 each of Bell Pepper chopped.
5. Prepare 4 clove of minced garlic.
6. It's 3 each of large boneless skinless chicken breast cut into small chunks.
7. It's 1 lb of smoked sausaged sliced.
8. You need 2 can of (14.5 oz) diced tomatoes with chilis (not drained).
9. It's 1/2 lb of ham cubed.
10. Prepare 8 oz of fresh sliced mushrooms.
11. Prepare 3 tbsp of dried parsley.
12. It's 1 1/4 tbsp of Worcestershire Sauce.
13. Prepare 1 1/2 tsp of soy sauce.
14. Prepare 1 1/2 tsp of white sugar.
15. You need 3/4 tsp of salt.
16. It's 3/4 tsp of black pepper.
17. You need 5 dash of hot sauce.
18. You need 2 cup of chicken stock.
19. It's 1 cup of sherry.

During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture, enhanced further Return chicken, sausage, and bacon to pot along with okra and stock, and bring to a boil over high heat; reduce heat to medium, and cook, stirring. 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 thickens the. The secret to ceole gumgo is the roux.

Gumbo Chicken and Smoked Sausage Creole instructions

1. Heat oil in a large dutch oven over high heat. Stir in flour and cook. Stir constantly for 5 minutes or until the mixture turns a light shade of brown..
2. Reduce heat to low and stir in onion, bell pepper, and garlic. Cook 10-15 mins until tender stirring occasionally..
3. Add sherry and stir. Cook for 2 more minutes stirring occasionally..
4. Add chicken, smoked sausage, ham, tomatoes with green chilis, mushrooms, parsley, worcestershire sauce, soy sauce, sugar, salt, pepper, hot sauce, and chicken stock. Combine everything together cover. Raise heat to medium and simmer for 20 mins stirring occasionally..
5. If you find that the consistancy is too soupy sprinkle flour in a little at a time and stir to thicken..
6. Serve over rice with a side or cornbread and enjoy!.

It has to be very dark reddish brown. I had left over sausage and left over chicken in the fridge. Found this recipe scaled it for four servings instead of eight and made it for dinner.delish! All Reviews for Chicken and Smoked-Sausage Gumbo. Chicken and Smoked-Sausage Gumbo. this link is to an external site that may or may not meet accessibility guidelines.