Paula Deen Chicken And Sausage Gumbo Recipe
Do you love cozy Southern food? The Paula Deen Chicken And Sausage Gumbo Recipe is perfect. It is warm, hearty, and very filling.
Equipment
- Large Dutch Oven
- Wooden spoon
- Chef's knife.
- Cutting board
- Measuring cups
- Measuring spoons
- Ladle
Ingredients
- 1 cup Chicken Thighs chopped
- 1 lb Andouille Sausage sliced
- 1 cup Vegetable Oil
- 1 cup All-Purpose Flour
- 1 medium Onion diced
- 1 large Bell Pepper diced
- 2 stalks Celery chopped
- 3 cloves Garlic minced
- 6 cups Chicken Broth
- 2 tsp Cajun Seasoning
- 2 Bay Leaves
- 0.5 cup Green Onions sliced
Instructions
1.Make the Roux.
- Heat oil and flour in your pot. Stir constantly for twenty minutes. It should look like dark chocolate.
2.Sauté the Vegetables.
- Add onions, peppers, and celery to the roux. Cook until they are soft. This takes five minutes.
3.Brown the Meat.
- Add your sliced sausage and chicken pieces. Cook until they are lightly browned. This builds great flavor.
4.Add the Liquid.
- Slowly pour in the chicken broth. Stir well to avoid any lumps. Add your Cajun spices now.
5.Simmer the Gumbo.
- Bring the pot to a soft boil. Lower the heat to a simmer. Cover and cook for one hour.
6.Final Seasoning.
- Taste your gumbo after one hour. Add more salt or pepper if needed. Discard the bay leaves.
7.Serve the Dish.
- Scoop hot rice into deep bowls. Ladle the gumbo over the top. Sprinkle with green onions.
Notes
➜ Cook your roux slowly so it does not burn.
➜ Stir the flour mixture every single second.
➜ Use a heavy pot to prevent hot spots.
➜ Chop all vegetables before you start the roux.
➜ Add a little okra for extra thickness.
➜ Use smoked sausage for the best flavor profile.
➜ Let the gumbo sit for better taste tomorrow.
➜ Keep the heat on medium-low for the roux.