Recipe: Perfect chicken and sauage gumbo

chicken and sauage gumbo. A classic roux is the thickening agent for this traditional Cajun-style gumbo made rich and hearty with chicken, sausage, onions, bell peppers, celery "This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Smoky sausage, okra, tender chicken and vegetables makes this a delicious dish.

Serve with white rice or potato salad (or both) spooned into the gumbo. A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this chicken-and-sausage gumbo a classic and, as in any good gumbo, a deep, rich roux. You can have chicken and sauage gumbo using 15 ingredients and 16 steps. Here is how you cook it.

Ingredients of chicken and sauage gumbo

  1. Prepare 2 can of cream of chicken.
  2. It's 1 can of cream of mushroom.
  3. Prepare 1 cup of onion.
  4. Prepare 1/2 cup of bell pepper.
  5. It's 1/2 cup of celery.
  6. It's 9 small of potatoes.
  7. You need 1/2 dozen of sauages.
  8. It's 2 cup of brocolli.
  9. You need 1 packages of lipton onion soup.
  10. Prepare 5 tbsp of cayuanne pepper.
  11. Prepare 2 of cajun seasoning.
  12. It's 7 tbsp of garlic salt.
  13. You need 5 tbsp of pepper.
  14. It's 5 cup of water.
  15. It's 2 lb of chicken wings small party type.

Savory and delicious, Gumbo Recipe filled with juicy chicken, Andouille sausage, and fresh seafood all swimming in a flavorful roux-based broth. Learn how to Gumbo and bring all the flavors of New Orleans home cooking right to your dinner table. This classic chicken and sausage gumbo recipe represents everything we love about Louisiana cooking. Drain on paper towels, reserving drippings in Dutch oven.

chicken and sauage gumbo instructions

  1. combine all cans of creams.
  2. add 2 cups of water.
  3. add chicken wings.
  4. cover and cook on medium for 15 mins.
  5. stir very well.
  6. add 1/2 cup of water.
  7. add potatoes.
  8. add sauages.
  9. cover and cook for 10 more mins.
  10. check to see if potatoes are soft.
  11. if not keep cooking, when they are add celery.
  12. add water.
  13. add celery, onion,bellpeppers.
  14. cover for 10 mins and then turn off stove.
  15. let it sit for 10 mins.
  16. you may cook rice to go under.... very yummy.

Chef Isaac Toups, of Toups Meatery, teaches us how to make a New Orleans style chicken and sausage gumbo. Isaac lets us in on the importance of taking it. A gumbo hinges on its thickeners. A roux of flour and fat is the primary one, and is in almost every gumbo I've ever eaten. How dark you take the roux I often use a slew of game meats in my gumbo, but so long as you use more than one you'll be fine.

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