Chicken and smoked sausage gumbo

Name: Chicken and smoked sausage gumbo
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 6
Ingredients: 12 g garlic; 1900 ml prepared chicken stock; 150 g celery stalks; 600 ml drinking water for the rice; 60 g wheat flour; 140 ml rapeseed oil; 0.4 g dried bay leaf; 4 g store-bought Cajun seasoning; 1000 g chicken pieces with skin and bones; 300 g onion; 15 g fresh parsley; ≈ ¼ tsp ground black pepper; 300 g green bell pepper; 300 g long-grain white rice; 450 g fully cooked smoked Cajun-style pork andouille sausage; 6 g fine salt; 0.5 g dried thyme; 30 g spring onion greens

Main course

A dark roux flavours this chicken, smoked sausage, pepper and celery stew, served over separately cooked rice.

Active time1 h 15 min

Cooking2 h

Total2 h 30 minResting : 5 min

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Ingredients

12 g garlic
150 g celery stalks
300 g onions
15 g fresh parsley
300 g green bell pepper
30 g spring onion greens
1000 g chicken pieces with skin and bones
450 g fully cooked smoked Cajun-style pork andouille sausage
1900 ml prepared chicken stock
600 ml drinking water for the rice
60 g wheat flour
140 ml rapeseed oil
0.4 g dried bay leaf
≈ ¼ tsp ground black pepper
300 g long-grain white rice
6 g fine salt
0.5 g dried thyme
4 g store-bought Cajun seasoning

Preparation

Step completed · 1
Wash and trim the celery. Wash and deseed the pepper. Peel the onions and the garlic. Finely dice onion, pepper and celery and mince the garlic. Cut the cooked sausage into 1 cm slices. Season the chicken with 3 g salt and the pepper. Heat 20 ml oil in a heavy pot. Allow about six litres for the reference quantity. Brown the chicken for about 10 min, turning, and set aside. Brown the sausage for about 5 min. Remove the meats and rendered fat. Keep the meats but do not pour this fat into the roux.
Step completed · 2
Put the remaining 120 ml oil and flour in the pot. Cook over medium-low heat, stirring constantly with a spatula and scraping the base and corners. Allow about 30 min to reach a deep reddish milk-chocolate brown. Colour matters more than the timer. Do not let it smoke or develop black specks. Have all vegetables within reach before starting, because roux stirring cannot be interrupted.
Step completed · 3
Carefully add onion, pepper, celery and garlic to the hot roux and stir for about 4 min. Gradually stir in the stock. Add chicken, sausage, bay, Cajun seasoning, thyme and 3 g salt. Bring to the boil, then simmer gently for about 60 min with the lid ajar, stirring occasionally and skimming surface fat. Check the chicken flesh reaches 75 °C for 30 s without touching a bone. Extend if needed.
Step completed · 4
Towards the end of simmering, briefly rinse and drain the rice. Put in a saucepan with all the measured water. Bring to a simmer, cover and cook over very low heat for about 18 min until the water is absorbed and the rice is tender. Remove from the heat and leave covered for 5 min without draining.
Step completed · 5
Wash and dry the parsley. Wash the spring onions and keep the green parts. Lift out the chicken and bay. Carefully bone the chicken, remove the skin if soft and return all the meat to the pot. Chop the spring onion greens and parsley, add and simmer for another 5 min. Fluff the rice with a fork, divide among shallow bowls and ladle the gumbo and its sauce over it.

Allergens

Celery
Gluten

Composition to check for: Crustaceans, Eggs, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration