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 porsiyon
Cuisine: american, louisiana_creole
Ingredients: 0,75 su bardağı vegetable oil; 0,75 su bardağı all-purpose flour; 1 adet yellow onion chopped; 2 adet celery stalk chopped; 1 adet green bell pepper chopped; 4 diş garlic minced; 6 su bardağı 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 su bardağı okra fresh or frozen, sliced (isteğe bağlı); 2 adet bay leaf; 1 çay kaşığı dried thyme; 0,5 çay kaşığı cayenne pepper; 1 çay kaşığı salt; 0,5 çay kaşığı black pepper; 6 su bardağı cooked white rice; 2 yemek kaşığı fresh parsley chopped (isteğe bağlı)

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 1 sa. 55 dk.
Porsiyon: 6
Zorluk: Orta
Porsiyon başına: 1.003 kcal

Alerjen bilgisi: kereviz ve gluten içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

0,75 su bardağıvegetable oil
0,75 su bardağıall-purpose flour
1 adetyellow onion, chopped
2 adetcelery stalk, chopped
1 adetgreen bell pepper, chopped
4 dişgarlic, minced
6 su bardağıchicken 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 su bardağıokra, fresh or frozen, sliced(isteğe bağlı)
2 adetbay leaf
1 çay kaşığıdried thyme
0,5 çay kaşığıcayenne pepper
1 çay kaşığısalt
0,5 çay kaşığıblack pepper

for serving

6 su bardağıcooked white rice

garnish

2 yemek kaşığıfresh parsley, chopped(isteğe bağlı)

Ekipman

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

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

30%Puan

Kalori: 1.002,9kcal
Protein: 47g
Karbonhidrat: 75,6g
Yağ: 56,5g
Lif: 4,9g
Şeker: 6,3g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

Store leftover gumbo in an airtight container in the refrigerator.

Yeniden ısıtma

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.