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Chicken Sausage Gumbo

Chicken Sausage Gumbo

Gumbo is a stew which has its origins in southern Louisiana. This dish consists primarily of a strongly-flavored stock, meat or shellfish. You can eat it as a starter or even as a full meal. From the many variations of this dish, today we chose the chicken sausage gumbo.

gumbo

  • 1 pkg of andouille sausage, sliced into coins
  • 3 tbsp of vegetable oil
  • 3 tbsp of all-purpose flour
  • 1 lbs boneless, skinless chicken thighs
  • 1 onion, diced
  • 4 cloves of garlic, chopped
  • 3 ribs of celery, trimmed and sliced
  • 1 can of diced tomatoes
  • 2 cups of chicken broth
  • 1 cup of uncooked white rice
  • 2 cups of frozen okra
  • ¼ tsp of salt

Chicken Sausage Gumbo

First of all, using a pressure cooker, heat two tablespoons of oil over medium-high heat. Add in the bits of sausage and cook them for two minutes. Remove them using a slotted spoon once they finished cooking. Now add in the chicken and cook it for 5 minutes, turning it over frequently. Plate it alongside the sausage. In the remaining oil, add a sprinkle of flour and cook for 4 minutes.

Secondly, stir in the onion, garlic and celery and cook for 4 minutes. Now add in the tomatoes, chicken broth, 4 cups of water, chicken and sausage, okra and salt. Scrape the bottom of the pan in order to release the brown bits. Seal the cooker and then bring up the pressure. Cook like this for 6 minutes, then release the pressure and uncover the pot. Now return to heat and let everything simmer for 3 minutes.

Classic method

For a different approach to the chicken sausage gumbo, you can use a large stockpot instead of the slow cooker. Stir in the tomatoes, broth, 4 cups of water, rice, chicken and sausage. Bring everything to a simmer and then cook for 20 minutes, until the rice is tender. Uncover the pot and add in the okra then simmer for 5 more minutes.

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