How to cook Chicken and Sausage Gumbo simple

Chicken and Sausage Gumbo - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Chicken and Sausage Gumbo! A quick and easy dinner that is ready in under 35 minutes!

You can cook Chicken and Sausage Gumbo with 26 Ingredients and 9 steps. See the following guide!

1. 500 g smoked sausage (andouille, or kielbasa from the Polish shop works well).
2. 4 bone in, skin on chicken thighs.
3. Vegetable oil.
4. 3/4 cup flour.
5. 2 medium brown onions, diced.
6. 2 medium green bell peppers, diced.
7. 5 ribs of celery, diced.
8. 2 litres water.
9. 4 cloves garlic minced.
10. 3 bay leaves.
11. Glug of Worcester sauce.
12. 2 teaspoons Creole seasoning (see recipe below).
13. 1/2 teaspoon dried thyme.
14. Pinch smoked bittersweet paprika.
15. Bunch spring onions.
16. Tabasco.
17. Hot basmati rice.
18. Cajun seasoning.
19. 3/4 tsp paprika.
20. 1/4 tsp dried oregano.
21. 1/4 tsp dried thyme.
22. 1/4 tsp cayenne pepper.
23. 1/4 tsp garlic powder.
24. 1/4 tsp onion powder.
25. 1/4 tsp black pepper.
26. 1/4 tsp white pepper.

1. Cook sausage in a cast iron pot over medium heat, stirring constantly, for 5 minutes or until browned. Drain on kitchen roll, reserving drippings in pan. Set sausage aside..
2. Brown chicken in drippings in the same pan over medium heat for 5 minutes or so. Remove to kitchen roll, reserving drippings in the pan. Set chicken aside..
3. Add enough oil to drippings in same pan to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 30 minutes, or until roux is chocolate coloured. Be careful not to burn it! Starting again is heartbreaking 😫.
4. Stir in onion, pepper, and celery; cook, stirring often, 10 minutes or until tender. Stick your head in at this point for the best smell ever!.
5. Gradually add 2 litres hot water. The mixtures seizes up at first because of the roux but will continue to loosen. Once all the water has been added, bring the mixture to a boil. Add chicken, garlic, bay leaves, Worcester, Creole seasoning, thyme and paprika..
6. Reduce heat to low, and simmer, stirring occasionally for an hour. Remove chicken and let it cool..
7. Add sausage back in and cook for a further 30 minutes..
8. Stir in most of the sliced green onions and cook for a further 20 minutes. Meanwhile, shred the chicken off the bone and add back in the the gumbo with 5 minutes to go..
9. Discard the bay leaves. Serve with rice, remaining green onions and a few good glugs of Tabasco on top..