Chicken and Sausage Gumbo

A community recipe by hobbycook

Not tested or verified by Nigella.com

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Introduction

This is a variation of the Chicken Etoufe recipe but it uses boneless chicken along with sausages and vegetables. Cajun-Creole seasoning provides the main flavour.

Ingredients

Serves: 5-6

2⅕ pounds chicken (boneless from thighs and legs cut into small pieces)
9 ounces sausages (spicy cut into ¼inch pieces)
1 splash of oil (enough to fry chicken)
1 cup chopped scallions
1 cup finely chopped green bell peppers
¾ cup chopped finely celery
1 teaspoon minced garlic
1 teaspoon paprika
2 tablespoons cajun-creole seasoning
2 cups chicken broth

Method

Chicken and Sausage Gumbo is a community recipe submitted by hobbycook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Rub generous amount of the Cajun-Creole seasoning on the chicken pieces and let stand outside for at least 30 minutes.

In a large frying pan, heat oil until very hot.

Fry the chicken pieces in batches, until the crust is brown and the meat is cooked. Drain on kitchen towels.

Pour out all but 2 tablespoons of the oil. Lower heat and fry the vegetables and sausages in the frying pan with the garlic and paprika.

Add 1 teaspoon Cajun-Creole seasoning if preferred.

Return the fried chicken pieces to the pan and stir to mix with the vegetables and sausages.

Add the chicken broth and simmer until gravy is thick and reduced.

Serve with rice or dinner rolls.