Ingredientes para Cajun Style Chicken And Smoked Sausage Gumbo
- Smoked Sausage
- 8 cups water
- 4 cups chicken broth
- Chicken Pieces
- 2 bay leaves
- Garlic Cloves
- 1 large onion, chopped
- Garlic
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- Jalapeno Peppers
- Instant Bouillon Granules
- Vegetable Oil
- 1/2 cup all-purpose flour
- 2 tbsp creole seasoning
- 1 (15-ounce) can black beans, drained and rinsed (optional)
- 1/4 cup chopped green onions
- Fresh Parsley
- 1-2 tbsp file powder
- Salt And Black Pepper
- Cooked Rice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Cajun Style Chicken And Smoked Sausage Gumbo? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Cajun Style Chicken And Smoked Sausage Gumbo
- Place 2 lbs skinned chicken pieces in a large heavy pot. Add 8 cups water, 4 cups chicken broth, 2 bay leaves, and 4 whole garlic cloves.
- Bring to a boil, reduce heat to medium-low, cover, and simmer for 40 minutes, or until chicken is tender.
- Remove chicken from broth; reserve 16 cups of broth mixture.
- Strain the 16 cups of broth through a fine-mesh sieve back into the pot.
- Chop the cooked chicken into 1-inch pieces and set aside.
- Brown 1 lb andouille sausage (or smoked sausage) in a large skillet over medium heat, breaking it up with a spoon. Remove sausage and set aside.
- Add 1 large onion (chopped), 1 green bell pepper (chopped), 1 jalapeño pepper (minced), and 2 stalks celery (chopped) to the pot with the reserved broth. Add 1 tbsp Oxo beef powder. Simmer, stirring occasionally, for 45 minutes.
- Heat 1/2 cup vegetable oil in a large skillet over medium heat.
- Whisk in 1/2 cup all-purpose flour until a dark brown caramel color is achieved (roux).
- Gradually whisk the browned roux into the sausage and broth mixture. Stir in 2 tbsp creole seasoning. Simmer, stirring occasionally, for 40 minutes.
- Add the chopped chicken and 1 (15-ounce) can black beans (drained and rinsed, optional). Simmer uncovered over medium-low heat, stirring occasionally, for 40-50 minutes.
- Skim off any excess fat from the top.
- Stir in 1/4 cup chopped green onions and 1/4 cup chopped fresh parsley.
- Simmer on low heat for 10 minutes.
- Remove from heat. Stir in 1-2 tbsp file powder (to taste) and season with salt and pepper to taste.
- Stir to combine.
- Serve hot over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
108 g
Sugar
16g
Fat
126g
Carbs
16g
