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Gumbo is a kind of recipes everybody makes in another way, however this rooster and sausage gumbo retains it easy. A darkish roux, andouille sausage, and rotisserie rooster provide you with massive taste with minimal effort.
Why You’ll Love This Traditional Gumbo
- Massive taste, much less drama. I whisk up a darkish, wealthy roux and throw in precooked smoked sausage and rotisserie rooster to avoid wasting you time!
- Choose your battles. I preserve my gumbo tomato and okra free, however I present you easy methods to add them if that’s how your household does it.
- No gatekeeping right here. Gumbo purists can debate all they need, however my model is straightforward sufficient for first timers and daring sufficient that no person on the desk complains.
Hen and Sausage Gumbo Elements
- Simple proteins: Use precooked sausage and shredded rotisserie rooster to make your life simpler!
- Thickening Choice: Stir in ½–1 teaspoon of Gumbo File (filé powder) after cooking; let it simmer till thickened.
- Okra possibility: Add 10–12 chopped recent or frozen okra over the past 15–20 minutes for those who like okra!
- Spices swap: You should use both Cajun or Creole seasoning.
- Want Extra Warmth? Attempt spicy sausage, additional Cajun seasoning, a pinch of cayenne pepper, or scorching sauce on high.
The best way to Make Hen and Sausage Gumbo
Regardless of the way you make it, gumbo is a kind of soups and stews that at all times hits the spot. This sausage gumbo is my tackle the basic. Wealthy, flavorful, and prepared on your personal spin. Be happy to tweak it and share your model within the feedback!
- Make Roux: Mix the flour and vegetable oil in a big 6 to 8-quart pot, then prepare dinner over medium low warmth for 30-60 minutes. Whisking sometimes, till the roux turns into a darkish chocolate brown colour.
- Prepare dinner Greens: Improve the warmth to medium and add the sausage, celery, bell pepper, and onion to the pot. Prepare dinner for about 5 minutes, till the greens have softened. Add the garlic and prepare dinner for an additional minute, till aromatic.
- Add Broth & Seasonings: Slowly stir in the rooster broth, then add the bay leaves, Cajun seasoning, dried thyme, salt, and pepper to style. Return the warmth to medium low and simmer uncovered for about an hour.
- Add Hen & Simmer: Add the rooster and proceed simmering for an extra 45-60 minutes. If you want the gumbo to be thicker, mix the cornstarch with water in a small bowl to type a slurry. Then, stir the slurry slowly into the pot over the past 5-10 minutes of simmering. Discard the bay leaves earlier than serving rooster and sausage gumbo with white rice, inexperienced onions, recent parsley, and scorching sauce.
Alyssa’s Professional Tip
Make your roux within the microwave! Combine 1 cup of flour and 1 cup of oil in a big heatproof bowl. Microwave for six–7 minutes, whisk, then prepare dinner for 1–2 minutes extra, till it’s a wealthy chocolate brown. Simply watch out, the roux and bowl will likely be very scorching.
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Mix 1 cup all-purpose flour and 1 cup vegetable oil in a big 6 to 8-quart pot, then prepare dinner over medium-low warmth for 30-60 minutes, whisking sometimes, till the roux is a darkish chocolate brown colour.
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Improve the warmth to medium and add 1 pound sliced, cooked Andouille sausage, 1 cup diced celery, 1 ½ cups diced inexperienced bell pepper, and 1 ½ cup diced onion to the pot and prepare dinner for about 5 minutes, till the greens have softened. Add 2 tablespoons minced garlic and prepare dinner for an additional minute, till aromatic.
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Slowly stir in 6 cups rooster broth earlier than including 3 bay leaves, ½ teaspoon Creole or Cajun seasoning, ¼ teaspoon dried thyme, and salt and floor black pepper to style. Return the warmth to medium-low and simmer uncovered for about an hour.
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Add 4 cups shredded rotisserie rooster and proceed to simmer for an additional 45-60 minutes.
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If you want the gumbo to be thicker earlier than serving, mix 1-2 tablespoons cornstarch (1 tablespoon for just a little thickening, 2 for extra) with 2 tablespoons water in a small bowl to make a slurry, then stir the slurry slowly into the pot over the past 5-10 minutes of simmering.
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Discard the bay leaves earlier than serving with white rice, inexperienced onions, recent parsley, and scorching sauce.
Make Forward & Storage Directions
- Make Forward: Chill in a single day in an hermetic container to deepen taste. Reheat on the stovetop over medium-low, stirring sometimes.
- Retailer: Preserve leftovers within the fridge as much as 7 days. Reheat on the stovetop or within the microwave till heated by.
- Freeze: Retailer in a freezer-safe container for as much as 3 months. Thaw in a single day within the fridge, then reheat on the stovetop over medium-low.
Energy: 640kcalCarbohydrates: 21gProtein: 32gFats: 48gSaturated Fats: 11gPolyunsaturated Fats: 20gMonounsaturated Fats: 15gTrans Fats: 0.3gLdl cholesterol: 105mgSodium: 1181mgPotassium: 540mgFiber: 2gSugar: 4gVitamin A: 281IUVitamin C: 26mgCalcium: 43mgIron: 3mg
Diet data is mechanically calculated, so ought to solely be used as an approximation.
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