Main CourseDinnerSoup

Classic Chicken and Sausage Gumbo

Name: Classic Chicken and Sausage Gumbo
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6 annosta
Cuisine: american, louisiana_creole
Ingredients: 0,75 kuppi vegetable oil; 0,75 kuppi all-purpose flour; 1 kpl yellow onion chopped; 2 kpl celery stalk chopped; 1 kpl green bell pepper chopped; 4 kynsi garlic minced; 6 kuppi chicken broth; 411 g diced tomato undrained; 340 g smoked sausage sliced into 1/2-inch rounds; 680 g boneless, skinless chicken thigh cut into 1-inch pieces; 1 kuppi okra fresh or frozen, sliced (valinnainen); 2 kpl bay leaf; 1 tl dried thyme; 0,5 tl cayenne pepper; 1 tl salt; 0,5 tl black pepper; 6 kuppi cooked white rice; 2 rkl fresh parsley chopped (valinnainen)

This hearty gumbo features a rich, dark roux, tender chicken, and savory smoked sausage, simmered with the 'holy trinity' of vegetables. It's a comforting and flavorful one-pot meal that's perfect for a cool evening.

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 55 min
Annoksia: 6
Vaikeustaso: Keskitaso
Annosta kohti: 1 003 kcal

Allergeenitiedot: saattaa sisältää seuraavia: selleri ja gluteeni. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

0,75 kuppivegetable oil
0,75 kuppiall-purpose flour
1 kplyellow onion, chopped
2 kplcelery stalk, chopped
1 kplgreen bell pepper, chopped
4 kynsigarlic, minced
6 kuppichicken broth
411 gdiced tomato, undrained
340 gsmoked sausage, sliced into 1/2-inch rounds
680 gboneless, skinless chicken thigh, cut into 1-inch pieces
1 kuppiokra, fresh or frozen, sliced(valinnainen)
2 kplbay leaf
1 tldried thyme
0,5 tlcayenne pepper
1 tlsalt
0,5 tlblack pepper

for serving

6 kuppicooked white rice

garnish

2 rklfresh parsley, chopped(valinnainen)

Välineet

Dutch oven · whisk · cutting board · knife · large heavy-bottomed pot

Valmistusohje

Vaihe vaiheelta

1
In a large heavy-bottomed pot or Dutch oven, combine the vegetable oil and all-purpose flour.
Kokin vinkki: Using a heavy pot helps prevent the roux from burning.
2
Cook over medium heat, stirring constantly, for 25-35 minutes, until the roux turns a rich, dark chocolate brown color. This is the most crucial step, so do not rush it.
Noin 35 min
Kokin vinkki: The darker the roux, the deeper the flavor of your gumbo. Be careful not to burn it.
3
Add the chopped yellow onion, celery stalk, and green bell pepper to the roux.
4
Cook for 8-10 minutes, stirring occasionally, until the vegetables have softened.
Noin 10 min
Kokin vinkki: The hot roux will quickly cook the vegetables.
5
Stir in the minced garlic and cook for another 1 minute until fragrant.
Noin 1 min
Kokin vinkki: Be careful not to burn the garlic.
6
Gradually whisk in the chicken broth, starting with a small amount to create a smooth paste, then adding the rest. Continue whisking to prevent lumps.
Noin 5 min
Kokin vinkki: Adding cold broth to a hot roux can help prevent lumps.
7
Stir in the diced tomato, smoked sausage, boneless, skinless chicken thigh, okra (if using), bay leaf, dried thyme, cayenne pepper, salt, and black pepper.
8
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 45 minutes, or up to 1 hour, stirring occasionally, until the chicken is cooked through and the flavors have melded.
Kokin vinkki: The longer the gumbo simmers, the deeper the flavors will become.
9
Remove the bay leaves before serving.
10
Serve hot over cooked white rice, garnished with fresh parsley if desired.

Annosta kohti

Ravintoarvot

30%Pisteet

Kalorit: 1 002,9kcal
Proteiini: 47g
Hiilihydraatit: 75,6g
Rasva: 56,5g
Kuitu: 4,9g
Sokeri: 6,3g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftover gumbo in an airtight container in the refrigerator.

Uudelleenlämmitys

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of broth or water if it's too thick.