Chicken and Sausage Stew with Cornbread

Chicken and Sausage Gumbo
 

Prep time: 20 Min  | Cook time: 3 Hour | Total time: 3 H & 20 M | Serves 8

Ingredients

 

For the Roux:
 

1/2 cup all-purpose flour

1/2 cup vegetable oil

For the Gumbo:
 

1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

1 pound andouille sausage, sliced

1 cup onion, diced

1 cup green bell pepper, diced

1 cup celery, diced

3 cloves garlic, minced

4 cups chicken broth

2 bay leaves

3 tsp salt

1 tsp pepper

3 teaspoon dried thyme

3 teaspoon dried oregano

3 teaspoon paprika

3 tsp onion powder

2 tsp chili powder

3 tsp garlic powder

3 tsp dried thyme (use fresh if available)

1 tsp gumbo file (for finishing)

1/2 teaspoon cayenne pepper (adjust for spice preference)

Cooked white rice for serving

Chopped fresh parsley or green onions for garnish

 

 

Instructions
 

1. Make the Roux: - In this recipe, I used the oven method for cooking the roux - I combined the oil and flour in a dutch oven, and stirred with a whisk, then put it in the oven at 350 for 1 hour, checking at 30, 45, and 60 minutes. I decided at the 60 minute mark, that the roux was dark enough - following the rules of: the darker the roux, the thinner the gumbo. As I wanted some thickness to this, I pretty much stopped at the halfway point to a really dark roux.
    
2. Sauté the Vegetables:  When you reach your desired color for your roux, add to the pot, the celery, onions, and carrots, along with the spices. Saute for about 5 minutes until they begin to soften and the spices begin blooming in fragrance. At the 5 minute mark, add the garlic and saute for an additional minute.
    
3. Cook the Meats:  Add in your chicken thighs and sausages (I pre-cooked the sausage to give it a little bit of color and to cook off some of the grease). Bring the mixture to a boil, then place the pot into the oven and lower the temperature to 275 and cook for 2 hours. At the end of the 2 hours, remove the thighs to a bowl, allow to cool enough to handle, and pick off the meat and discarding the bone and skin.
   
   Return the meat to the pot, place the pot back into the oven and cook for an additional 1 hour. During this last hour is a great time to get your rice ingredients together, chop the green onions, and prepare to make your cornbread if serving.
    
4. Serve: Taste and adjust the seasoning as needed with more salt, pepper, or cayenne, serve the gumbo over cooked white rice.
    

5. Garnish:   with chopped fresh parsley or green onions.
   

 

 

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October 16, 2023

We had our first cold spell this week, and after visiting my daughter in Texas and eating some TRASH food at the Texas State Fair, my stomach was in a bit of free fall, despite having the second dose of Stelara.

So to get things back on track, I felt like I needed some old fashioned stew over rice, along with some cornbread. This was the first time I used buttermilk powder for the cornbread as I didn't have fresh buttermilk on hand. It worked ok, the texture of the cornbread was perfect, even though the top was a smidge wompy.

I also subbed the green peppers for a bag of the mini sweet peppers that was left in the fridge over vacation. Needed to use those up, so there they are. You might notice the absence of green onions…sorry, I forgot but they will be on the next servings we eat as leftovers. 

 All Images copyright Tinks Kitchen