The Cooking Master
  • Home
  • Breakfast
  • Desserts
  • Dinner
  • Easy Recipes
  • Main Course
  • Side Dishes
  • Soups & Salads
  • Vegan
  • Home
  • Breakfast
  • Desserts
  • Dinner
  • Easy Recipes
  • Main Course
  • Side Dishes
  • Soups & Salads
  • Vegan
No Result
View All Result
The Cooking Master
No Result
View All Result

Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

This Easy Chicken and Sausage Gumbo is a classic Cajun gumbo stew made with Andouille sausage and served over white rice.

Ingredients

  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. smoked paprika
  • 3/4 tsp. garlic powder
  • 1/2 tsp. mustard powder
  • 1/2 tsp. cayenne
  • 1 1/2 lb. boneless, skinless chicken thighs (about 4 thighs)
  • Vegetable oil (1 tbsp. + 1 cup, divided)
  • 12 oz. andouille sausage, sliced into coins
  • 6 1/2 c. low-sodium chicken broth, divided
  • 1 c. all-purpose flour
  • 1 large yellow onion, finely chopped
  • 1 large green bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 2 bay leaves
  • 4 cloves garlic, minced
  • 3 green onions, sliced (whites and greens separated)
  • 2 tbsp. fresh thyme, chopped
  • Steamed white rice or potato salad

Instructions

Steps:

  1. In a small bowl, combine the salt, paprika, pepper, garlic powder, mustard powder, and cayenne.
  2. In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon oil over medium-high heat. Pat the chicken thighs dry and season all over with spice mixture. Sear the chicken thighs in the hot oil, turning occasionally for even browning, until cooked through, about 12 minutes. (The chicken should have a brown crust on both sides.) Transfer the chicken to a large bowl.
  3. Add the sausage to the same pot and cook until it starts to brown slightly and the edges begin to curl, about 3 minutes. Transfer the sausage to the bowl with the chicken.
  4. Add ½ cup of chicken broth and deglaze the pot, using a wooden spoon to scrape up any browned bits left behind. Pour the deglazing liquid over the chicken and sausage and set aside to cool.
  5. Make the roux: Wipe the pot clean and return to medium-high heat. Add remaining 1 cup oil and heat until you start to see wisps of smoke. Add the flour all at once, reduce heat to medium-low, and whisk continuously. Continue cooking and occasionally whisking, allowing the roux to darken until it reaches a deep brown, milk chocolate color, about 20-25 minutes. (The texture should resemble wet sand.)
  6. As soon as the roux is done, add the onion, bell pepper, celery, bay leaves and a big pinch of salt. Increase the heat to medium and cook for 5 minutes, stirring frequently to keep the roux from burning. Add garlic, scallion whites, and thyme, and cook for an additional 1 minute. Whisk in the remaining 6 cups chicken broth.
  7. Using clean fingers or a fork, shred the chicken into bite sized pieces, then return the chicken, sausage, and deglazing liquid to the pot. Bring everything to a simmer and cover. Allow the gumbo to simmer for at least 1 hour (and up to 4 hours) to give the flavors a chance to meld. Remove bay leaves and top with green onions before serving.
Previous Post

Vegan apple crumble

Next Post

Salt ‘n’ Pepper Sweet Potato Fries

Next Post
Salt ‘n’ Pepper Sweet Potato Fries

Salt 'n' Pepper Sweet Potato Fries

Find a Recipe

No Result
View All Result

Popular

    Subscribe Us

    By clicking subscribe, I authorize: (1) The Cooking Master to use and share my information in accordance with its Terms of Service and Privacy Policy, and (2) The Cooking Master or third-party companies, including The Cooking Master’s business partners, to contact me by email with offers for goods and services at the email address provided. Please note that the information you have provided to us may be supplemented with additional information obtained from other sources.

    Navigate

    • Contact Us
    • Privacy Policy
    • Terms Of Service
    • Unsubscribe

    Subscribe Us =>

    By clicking subscribe, I authorize: (1) The Cooking Master to use and share my information in accordance with its Terms of Service and Privacy Policy, and (2) The Cooking Master or third-party companies, including The Cooking Master’s business partners, to contact me by email with offers for goods and services at the email address provided. Please note that the information you have provided to us may be supplemented with additional information obtained from other sources.

    © 2022 The Cooking Master | All rights reserved.

    No Result
    View All Result
    • Home
    • Breakfast
    • Desserts
    • Dinner
    • Easy Recipes
    • Main Course
    • Side Dishes
    • Soups & Salads
    • Vegan

    © 2022 The Cooking Master | All rights reserved.