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 porties
Cuisine: american, louisiana_creole
Ingredients: 0,75 kopje vegetable oil; 0,75 kopje all-purpose flour; 1 st yellow onion chopped; 2 st celery stalk chopped; 1 st green bell pepper chopped; 4 teentje garlic minced; 6 kopje 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 kopje okra fresh or frozen, sliced (optioneel); 2 st bay leaf; 1 tl dried thyme; 0,5 tl cayenne pepper; 1 tl salt; 0,5 tl black pepper; 6 kopje cooked white rice; 2 el fresh parsley chopped (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 1 uur 55 min
Porties: 6
Moeilijkheid: Gemiddeld
Per portie: 1.003 kcal

Allergeneninformatie: kan selderij en gluten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

0,75 kopjevegetable oil
0,75 kopjeall-purpose flour
1 styellow onion, chopped
2 stcelery stalk, chopped
1 stgreen bell pepper, chopped
4 teentjegarlic, minced
6 kopjechicken 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 kopjeokra, fresh or frozen, sliced(optioneel)
2 stbay leaf
1 tldried thyme
0,5 tlcayenne pepper
1 tlsalt
0,5 tlblack pepper

for serving

6 kopjecooked white rice

garnish

2 elfresh parsley, chopped(optioneel)

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Voedingswaarden

30%Score

Calorieën: 1.002,9kcal
Eiwit: 47g
Koolhydraten: 75,6g
Vet: 56,5g
Vezels: 4,9g
Suiker: 6,3g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover gumbo in an airtight container in the refrigerator.

Opwarmen

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.