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 porsjoner
Cuisine: american, louisiana_creole
Ingredients: 0,75 kopp vegetable oil; 0,75 kopp all-purpose flour; 1 stk. yellow onion chopped; 2 stk. celery stalk chopped; 1 stk. green bell pepper chopped; 4 fedd garlic minced; 6 kopp 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 kopp okra fresh or frozen, sliced (valgfritt); 2 stk. bay leaf; 1 ts dried thyme; 0,5 ts cayenne pepper; 1 ts salt; 0,5 ts black pepper; 6 kopp cooked white rice; 2 ss fresh parsley chopped (valgfritt)

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.

En original oppskrift av Forkin

Total tid: 1 t 55 min
Porsjoner: 6
Vanskelighetsgrad: Middels
Per porsjon: 1 003 kcal

Allergeninformasjon: kan inneholde selleri og gluten. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

0,75 koppvegetable oil
0,75 koppall-purpose flour
1 stk.yellow onion, chopped
2 stk.celery stalk, chopped
1 stk.green bell pepper, chopped
4 feddgarlic, minced
6 koppchicken 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 koppokra, fresh or frozen, sliced(valgfritt)
2 stk.bay leaf
1 tsdried thyme
0,5 tscayenne pepper
1 tssalt
0,5 tsblack pepper

for serving

6 koppcooked white rice

garnish

2 ssfresh parsley, chopped(valgfritt)

Utstyr

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

Fremgangsmåte

Trinn for trinn

1
In a large heavy-bottomed pot or Dutch oven, combine the vegetable oil and all-purpose flour.
Kokkens tips: 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.
Omtrent 35 min
Kokkens tips: 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.
Omtrent 10 min
Kokkens tips: The hot roux will quickly cook the vegetables.
5
Stir in the minced garlic and cook for another 1 minute until fragrant.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 5 min
Kokkens tips: 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.
Kokkens tips: 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.

Per porsjon

Næringsinnhold

30%Poengsum

Kalorier: 1 002,9kcal
Protein: 47g
Karbohydrater: 75,6g
Fett: 56,5g
Fiber: 4,9g
Sukker: 6,3g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

Store leftover gumbo in an airtight container in the refrigerator.

Oppvarming

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.